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Open Faced Caprese Breakfast Sandwiches
  • Prep
    5 minutes
  • Total
    10 minutes
  • Serving

Open-Faced Caprese Breakfast Sandwiches


  • English Muffins (ONE for EVERY two sandwiches)
  • 1 tomato
  • ¾ cup Stella® fresh mozzarella
  • 4 eggs
  • 2 tbsp white vinegar
  • Basil
  • Balsamic Vinegar
  • Olive Oil
  • Black Pepper


Thinly slice tomatoes and fresh mozzarella

Lightly toast English muffins (this can be done while you continue prepping)

Add a few inches of water to a cooking pot and bring to a light simmer. 

Add vinegar to simmering water and swirl lightly.

Crack eggs and slowly guide them into swirling water

Allow eggs to cook for 2-3 minutes (whites should be firm but flexible when prepared).

Remove eggs from pot with a slotted spoon and carefully air-dry on paper towels.   

Top one side of toasted English muffin with a slice of mozzarella, tomatoes and poached egg.

Add basil, and lightly drizzle with balsamic and black pepper.

Serve and enjoy!