I tried Lauren Sharifi’s Caprese Egg Cup Sandwich, and I gotta say it’s excellent. This is precisely why I highly recommend you try it.
Here’s the catch:
While it’s certainly easy to make, it’s not worthy of being a quick breakfast recipe. You see, the Caprese Egg Cup sandwich requires some substantial preparation. But, for a weekend breakfast? It’s perfect!
P.S I added more baking time because I like the flavor of a slightly burnt cheese (see picture). It’s like cheese chips.
Anyway, I digress. Let’s just bake it!
How to make the Caprese Egg Cup Sandwich?
First and the obvious one, preheat the oven to 350ºF.
Then, prepare the egg mixture. In a large bowl, whisk the eggs, milk, and pesto.
Lightly grease the muffin tray with cooking spray. Now, place the prosciutto as if you’re using muffin liners on each muffin cup.
For a faster method, you can slice and just randomly sprinkle the prosciutto into each muffin cup.
Dice the cherry tomatoes and mozzarella cheese. To achieve equal amounts, portion these separately from the egg mixture. Afterward, pour the said mixture into each muffin cup.
Bake for 20-25 minutes. To check if it’s done, insert a knife, and it should come out clean. You can also test if the temperature reaches 160ºF.
After baking, bring out the muffin tray. The egg will still cook while cooling, thanks to the concept of carryover cooking, so let it sit for about 5 minutes.
Use the butter knife to loosen the sides and gently lift them out to remove the egg cups.
Serve the Caprese egg cups as a sandwich filling with toasted English muffins.
Tips and Substitutions
Balsamic is undoubtedly optional. I just had a good idea to add the balsamic glaze you usually see in Caprese salads. (And it’s good!)
To make the glaze, add the balsamic vinegar in a saucepan (non-stick or ceramic is ideal) to a boil. Then, reduce the heat and simmer for 10-15 minutes. If it becomes too thick, you can always add more water.
You can do this while baking the Caprese egg cup sandwich.
Afterward, drizzle the balsamic over the Caprese egg cup.
On a slightly different note:
Other types of cheese will work for this recipe too. However, it won’t be a Caprese recipe anymore. Nonetheless, I’m sure it will result in a delicious breakfast.
Caprese Egg Cup SandwichCourse: Breakfast, SnacksCuisine: Italian, AmericanDifficulty: Easy
Caprese is an Italian recipe that consists of mozzarella, basil, and tomatoes. Using it on the Caprese Egg Cup Sandwich results in a fantastic flavorful breakfast.
¼ cup milk
2 tablespoons pesto (homemade or store-bought)
½ cup mozzarella cheese, diced
½ cup cherry tomatoes, diced
3 ounces prosciutto
salt/pepper to taste
8-12 whole wheat English muffins
½ cup balsamic vinegar (optional)
- Preheat the oven to 350ºF.
- In a large mixing bowl, add eggs, milk, and pesto whisk to combine.
- Spray muffin tray with cooking oil.
- Add prosciutto like you’re placing a muffin liner on each muffin cup.
- Divide the diced cherry tomatoes and diced mozzarella cheese on each muffin cup.
- Pour the egg mixture into all the muffin cups evenly.
- Bake for 20-25 minutes or until the knife comes out clean.
- (Optional) while baking, add the balsamic vinegar to a cooking pot and bring to a boil. Then, reduce heat and simmer for 10-15 minutes.
- Once done baking the egg cup, take it out and let it rest for about 5 minutes.
- Use a butter knife around the egg cup to gently remove it from muffin cups.
- Serve on top of a toasted English muffin.
- (Optional) Drizzle the balsamic glaze over the Caprese egg cup.
- Recipe inspired by Lauren Sharifi.
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