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 Time
0 mins

cook Time
0 mins


526 per serving


  • 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



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!

recipe by

Kari K.

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.