If you love Caprese salad as much as I do, get your fix at breakfast with these Caprese-style Baked Eggs! Though I bake this, you can just as easily make it on the stove too – and it’s faster. I’ve provided directions for both methods in the instructions.
Caprese salad is a brilliant example of Italian genius-ness: combining a few simple ingredients that go together so well it makes you want to do the happy dance with every bite. Just tomato, buffalo mozzarella/bocconcini, basil and balsamic vinegar. I’m in the syrupy balsamic camp, but plain is fine too!
I make Caprese salad on platters to serve as a shared appetizer. I thread it onto skewers for finger food. I make toasted sandwiches, toss it through pasta. I even stuff it into chicken breast – have you tried that before? Mmmm….it is SO GOOD!
How is it that it was only a few weeks ago that I thought to have it for breakfast in baked egg form??
Beans in a fragrant tomato sauce with fresh bursts of basil. Eggs gently baked in the sauce, topped with beautifully blistered cherry tomatoes. Bocconcini cheese – some melted, some fresh. A scattering of fresh basil, a drizzle of syrupy balsamic and…..woah…..
Breakfast Caprese. With the added bonus of runny yolk to dip your crusty bread in. 😉
(And let’s just get the obvious out of the way – that’s not my Baby Hands. It’s my mother’s. Pity she didn’t pass her hand-genes down to me. 😆)
I had a very fleeting moment when I fretted that these Caprese Baked Eggs looked “too messy” to share. But you know what? I have never and will never choose my recipes based on how pretty they are.
It might look a mess, but this is a beautiful mess.
What a way to start a Sunday morning!
Stay in your PJ’s. Bottomless coffee. Who needs to go to out to a posh bistro for brunch? – Nagi x
Caprese Baked Eggs
- 1 tbsp olive oil
- 2 garlic cloves , minced
- ½ small onion , diced (brown, white or yellow)
- 14 oz / 400g can cannellini beans (or other beans of choice)
- 14 oz / 400g can crushed tomato
- ¼ cup chicken broth/stock (or water)
- 1 tbsp mixed Italian herbs , dried (Note 1 for substitution)
- ½ tsp sugar (optional) (Note 2)
- Salt and pepper
- 7 oz / 200g cherry tomatoes (1/2 punnet)
- ½ cup (packed) basil leaves roughly torn
- 6 oz / 180g bocconcini , sliced OR buffalo mozzarella, torn (Note 3)
- 4 eggs
- 2/3 cup balsamic vinegar
- 2 tbsp brown sugar
- Toasted crusty bread slices
- Heat oven to 180C/350F. Heat olive oil in a medium skillet over medium high heat.
- Add garlic and onion and sauté for 3 minutes or until translucent.
- Add cannellini beans, tomato, chicken broth, herbs, sugar, salt and pepper. Bring to simmer, turn down heat to medium and cook for 3 minutes, stirring occasionally. Adjust salt, pepper and sugar to taste. Stir through HALF the basil.
- Make dents in the mixture using the back of a wooden spoon. Crack eggs into the dent. Top with cherry tomatoes and most of the bocconcini around the eggs.
- Transfer to the oven. Bake for 15 minutes or until whites are just set but yolks are still runny (or to taste).
- Sprinkle over remaining basil and bocconcini cheese. Either drizzle the Balsamic Syrup over in the skillet or serve on the side for people to help themselves. Serve with crusty bread!
- Place balsamic vinegar, sugar and salt in a small frypan or saucepan over medium high heat. Bring to simmer then turn down to medium. Simmer for 4-5 minutes, stirring occasionally, until syrupy. It's ready when your spatula leaves a path when you run it across the bottom of the frypan. Set aside until required. Use hot or at room temperature - it thickens as it cools.
LIFE OF DOZER
Mode 1 of 4: sleeping. (The other 3 modes are: playing, eating, hoping to eat)