Learn how to make this delicious Sunday morning Italian caprese breakfast sandwich from the Kenmore in-house chef Kari Karch.
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.
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!