Caprese & Fried Egg Tartines
|serves 2 - 4|
- 8 ounces of fresh mozzarella, sliced
- 2 ripe heirloom variety tomatoes, sliced
- 4 large (1/2 inch thick) slices of rustic bread
- 12 whole fresh basil leaves
- 4 large or extra-large eggs
- 2 Tbsp Santa Fe Olive Oil & Balsamic Co. New Mexico Green Chile Extra Virgin Olive Oil
- 1/8 to ¼ teaspoon Green Chile Sea Salt, to taste
- 1/8 to ¼ teaspoon freshly ground black pepper, to taste
- 4 teaspoons savory variety dark balsamic vinegar such as 18 Year Traditional, Italian Herb, or New Mexico Red Chile
- Preheat oven to 375 degrees F.
- Arrange the bread slices in a single layer on a sheet pan and toast in the oven for 12 to 15 minutes. Turn once. Toast until lightly browned.
- Layer 2 to 3 tomato slices onto each slice of toasted bread followed by 2 sliced rounds of mozzarella, then 3 whole basil leaves.
- In a large skillet over medium heat, heat the olive oil just until it begins to shimmer, then crack the eggs into four opposite sides of the pan. Sprinkle with the sea salt and pepper. Cook the eggs for 1 minute until the whites start to set, then lower the heat to medium-low and cover the pan to cook the eggs for 2 to 3 more minutes until the whites are set, but the yolks are warm and runny.
- Carefully place an egg on top of each tartine.
- To finish, drizzle desired amount of savory variety dark balsamic onto each serving.
- If serving on a platter, drizzle the platter for added affect! Enjoy immediately.