Caprese and Egg Breakfast | The Little Shop of Olive Oils

Caprese and Egg Breakfast


  • 1 teaspoon Butter Extra Virgin olive oil
  • 1 large egg
  • Himalayan Sea Salt (to taste)
  • Pepper (to taste)
  • 1-ounce fresh mozzarella (thinly sliced)
  • 1/2 beefsteak tomato (medium, thinly sliced)
  • 2 tablespoons fresh basil (torn)
  • 1 tablespoon Vermont Maple Aged Balsamic vinegar
  • 2 slices whole wheat bread (100-percent, lightly toasted)


  • Heat the oil in a nonstick skillet over medium heat.
  • Crack egg into skillet, season with salt and pepper, and top with sliced mozzarella. Cook until egg is set and cheese is melted (about 3 minutes).
  • Toast bread and assemble sandwich with tomato slices, basil, balsamic vinegar and egg.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.