One of my favorite things in the world is a mozzarella tomato basil salad. At any time, I will eat massive quantities of this salad. So I figured, if it's a great flavor profile already, why not make it a breakfast sandwich? This is obviously a bit of an easy meal, but a delicious brunch option that I wanted to share.
Ingredients (makes 2 sandwiches)
4 T of olive oil divided
4 slices of hearty wheat bread
8 oz mozzarella
1 T balsamic vinegar
1 T ground black pepper
As a preliminary step, slice the tomato into 1/4" slices and the mozzarella into similar sized slices. For the balsamic vinaigrette, mix 2 T olive oil and, the balsamic vinegar and the black ground pepper. Mix well.
Heat up 1 T olive oil in a nonstick pan. Spread evenly around the pan and heat the pan until hot. Crack 2 eggs at a time in the pan to cook the eggs over easy, or as to order (ie my husband likes to eat eggs with less yolk, so his cook longer).
To make a great over easy egg, cook the egg almost all the way on one side so the whites cook almost all the way, and then gently turn the eggs to cook for another 30 seconds on the other side. Use a plastic spatula and put some olive oil on the end so that it doesn't stick to the egg. Repeat for the other two eggs, adding the remaining olive oil.
While the eggs are cooking, toast 2 of the pieces of bread in a toaster. Because these eggs will all be over easy, you don't want to cook the sandwiches to melt the cheese on the stovetop. For the other size of the sandwich, turn on the broiler on the oven. On two pieces of the bread, add two pieces of mozzarella to each slice of bread on top of 2 pieces of tomato. Put on a baking sheet under the broiler and broil until the mozzarella melts.
Put the eggs on the broiled slice of bread, and then drizzle the balsamic vinaigrette on the other toasted slice of bread. Assemble the sandwich and serve. It's a great twist on the egg and cheese sandwich,. and without any butter or meat, it's a fantastic meal!