Caprese Eggs 2.0

Breakfast is a damn bore sometimes. Toast and a spread. Eggs and a piece of bread. Cereal with milk. YAWN.

Breakfast doesn’t have to be an afterthought and since the protein for most breakfast dishes can cook in a matter of minutes, you can really do some fun things.

Italian flavors like tomatoes, basil, and cheese lend themselves to eggs. I’ve done a caprese egg before in the past. But this time I think I’ve mastered it. Rather than going with tradition and using mozzarella, I went with Chevre cheese (hear me out). Chevre is goat cheese, the creamy tangy flavor of the cheese balances perfectly with eggs and tomatoes. This dish rules on so many levels, the diced tomatoes are less overwhelming than an entire slice of tomato. Meanwhile the bacon and toast add a savory element to the dish that really elevates it to a breakfast meal that leaves you satisfied.

I love making this Caprese Egg on a weekend for Mrs. Unmanly Chef, we’ll eat this while we watch CBS Sunday Morning which we record because who doesn’t love being greeted by Charles Osgood and his various Sun drawings.

Caprese Eggs 2.0

Ingredients

1/2 Cup Diced Tomatoes
1/2 Cup of Chevre Cheese
Diced Basil
Sunny Side Up Eggs
Parmesan Cheese
Sandwich bread

Crispy Bacon
2 Tablespoons Olive Oil

Method

Prepare a sunny side up egg in a pan. Grease your pan, crack the egg into the pan, sprinkle the Parmesan cheese over the eggs, and cook the egg at a low heat. Place a cover on the pan and cook for about 5 minutes. Remove from the pan once the yolk has firmed up but is still slightly runny.

While your egg is cooking, toast your bread. Once it’s toasted, cut it into strips and saute the bread in olive oil. Be careful the bread tends to burn quickly, you just want a quick browning.

First assemble a layer of the diced tomatoes, then add your chevre cheese, then your egg. Garnish the egg with crispy bacon and basil.

Enjoy.