I am such a fan of mozzarella, tomatoes and basil that I could eat a caprese salad at any time of day. This thinking lead me to making it a preferable option for breakfast. Not only does it satisfy my hunger in the morning after a long workout, but I get to eat cheese for breakfast you guys. And what’s better than cheese for breakfast?! Probably fried cheese, but I don’t live in Wisconsin any longer.
Pairing eggs and tomatoes are a no brainer. I often make little baked egg dishes with tomatoes and a little sprinkle of cheddar on top. It’s a rare day during the week if I get to cook breakfast. Some days I have a glass or two of tea or a smoothie. My routine last fall was to make egg muffins every weekend so I would make sure I was eating a good breakfast. Then I switched jobs. I even have time to cook for myself in the morning, but I choose to make the dishes I love to eat only on the weekends.
This is a very quick recipe as the eggs are the only ingredient that needs to cook. All the other ingredients can be kept in the fridge. Even this recipe can be meal prepped if you have time to cook eggs every morning.
Caprese Breakfast Salad
Ingredients
- 2 eggs
- 3 slices fresh mozzarella
- 1 tomato
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- basil leaves
- salt and pepper
Instructions
- Cook the eggs just until the whites are set on the bottom, then quickly flip it over to cook the other side until the yolks are done to your liking.
- Arrange the mozzarella and tomatoes on a plate. Place the finished eggs over the top.
- Drizzle the vinegar and oil over the top. Top with basil, salt and pepper.
