Pesto Caprese Breakfast Sandwiches on Ciabatta

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 4 ciabatta rolls or soft rolls
• 4 large eggs
• 8 oz, sliced fresh mozzarella
• 2 medium, sliced ripe tomatoes
• 1/4 cup basil pesto
• 1/2 cup fresh basil leaves
• 1 cup baby arugula
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp butter

Instructions

1. 1Preheat oven or toaster oven to 375°F. Split the ciabatta rolls and brush cut sides lightly with olive oil. Toast cut-side up for 5–6 minutes until edges are golden and centers are warm.
2. 2While rolls toast, heat remaining olive oil and the butter in a large nonstick skillet over medium-low heat. Crack eggs into the pan, season with salt and pepper, and cook gently 3–4 minutes for sunny-side-up with set whites and jammy yolks, or flip for over-easy if preferred.
3. 3Spread pesto on the bottom half of each toasted roll. Layer 2–fresh mozzarella on the pesto so residual heat begins to soften the cheese.
4. 4Top mozzarella with 2–3 tomato slices, salt, and a few fresh basil leaves. Add a small handful of arugula for peppery bite.
5. 5Carefully place one cooked egg on each sandwich. Drizzle lightly with balsamic glaze.
6. 6Cap with the top half of the roll and press gently so the warm mozzarella starts to melt into the pesto and tomato.
7. 7Serve immediately while the egg yolk is still runny and the bread is crisp outside, soft inside. Offer extra balsamic glaze and black pepper at the table.
8. 8These hold well wrapped in foil for 15 minutes if you need to feed a small brunch crowd.