The “Capregge” Caprese Egg Sandwich
The Egg Sandwich 2.0
I love egg sandwiches and I love Caprese salads, so I thought ‘why not combine them?’ and so The “Capregge” Sandwich was born. This tasty spin on the classic egg sandwich is full of flavor and a great vegetarian option for breakfast or lunch!
RECIPE - yields 2 sandwiches
TIME - 15-20 minutes
INGREDIENTS
4 pieces of wheat or whole grain bread, toasted
2 eggs, cooked how you prefer for a sandwich (I fried them over medium)
2 tablespoons butter
2 tablespoons mayo
2 tablespoons sour cream
2 teaspoons pesto (I use DELALLO Simply Pesto)
6-8 cherry tomatoes, halved
6-8 fresh basil leaves, roughly torn
2 teaspoons balsamic vinegar
2 teaspoons olive oil
Parmesan cheese, salt, and pepper to taste
DIRECTIONS
Chop cherry tomatoes in half and roughly tear basil leaves. Add to a small bowl along with balsamic vinegar, olive oil, and a pinch of salt and better. Toss to combine.
Add mayo, sour cream, and pesto to another small bowl. Stir until combined. (This will be a pesto aioli on your sandwich.)
Add butter to skillet and cook eggs to your liking. (This sandwich already has a lot of wetter components, so I decided to fry my egg to a medium cooked yolk with a little salt and pepper so it would not be runny.)
Add pesto aioli mixture to both sides of bread. Add egg and the the tomato basil mixture to sandwiches. Grate Parmesan cheese over the tomato basil mixture. Enjoy!
