Fresh Mozzarella Breakfast Sandwich
Ingredients
• 4 English muffins, lightly toasted• 4 slices BelGioioso Fresh Mozzarella cheese
• 4 slices beefsteak tomato, cut crosswise 1/4-inch thick
• 3-4 Tbsp. pesto
• 4 eggs
• 2 cups baby arugula
• 1 tsp. balsamic vinegar
• Salt and pepper
Directions
Place 4 lightly toasted English muffins, cut side up, on a foil-lined sheet pan. Put one slice of Fresh Mozzarella on one half of each cut muffin, and one tomato slice on the other half. Season tomato with salt and pepper. Set aside and preheat the broiler.
Warm pesto in a large skillet over medium heat until edges start to smoke. Add eggs and lower heat. Cook until yolks are just set, approx. 3 minutes.
Meanwhile, toss arugula with balsamic vinegar and a pinch of salt.
Place one pesto-cooked egg on top of the tomato slice on each muffin. Put sheet pan into the oven at least 4 inches away from the broiler and cook until the cheese melts, approx. 1 minute.
Remove from oven and top egg with a quarter of the prepared arugula. Place the melted cheese half on top of each sandwich and serve.
Warm pesto in a large skillet over medium heat until edges start to smoke. Add eggs and lower heat. Cook until yolks are just set, approx. 3 minutes.
Meanwhile, toss arugula with balsamic vinegar and a pinch of salt.
Place one pesto-cooked egg on top of the tomato slice on each muffin. Put sheet pan into the oven at least 4 inches away from the broiler and cook until the cheese melts, approx. 1 minute.
Remove from oven and top egg with a quarter of the prepared arugula. Place the melted cheese half on top of each sandwich and serve.