Italian Caprese Breakfast Sandwich
Learn how to make this delicious Sunday morning Italian caprese breakfast sandwich from the Kenmore in-house chef Kari Karch.
preparation
preparation time
0 mins
cook time
0
servings
6
calories
526
ingredients
1 loaf challah bread sliced into one-inch slices and toasted
6 eggs poached
12 basil leaves
2 tomatoes sliced thin and sprinkled with sea salt
1 package fresh mozzarella in water sliced
8 ounces strawberry jam
6 strawberries sliced
directions
Sandwich
Slice Challah bread into one-inch slices & place in toaster. Spread the jam on toasted Challah bread, then layer with prosciutto, sliced mozzarella, basil, and tomato. Add a pinch of salt & cracked black pepper. Then top with poached egg. Instant happiness will occur.
Poached egg
To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
