Lately I’ve been loving mozzarella, tomato, and basil on everything! This can even apply to breakfast. When making breakfast, I typically just throw something together from odds and ends around the house: that’s how this dish came about. Incredibly easy and very filling, these sliders include avocado, egg, and a spin off caprese salad for a delicious savory meal that will kickstart your day!
Serves: 1 +/- – Cooktime: 10-15 minutes +/-
- 1 English Muffin, Sliced in Half, Buttered, & Grilled
- 2 Eggs, Cooked Over-Easy (Cook yolk through if you don’t like a runny egg)
- 1 Avocado, Sliced
- 2 Slices Tomato
- 3-4 Basil Leaves, Cut into Chiffonade
- 1/8 cup Freshly Shredded Mozzarella Cheese
- 1-2 Tablespoons of Butter (For melting in pan & spreading on English muffin)
- Dash Garlic Salt
- Dash Salt
- Dash Pepper
- Drizzle Balsamic Glaze
1.) Place medium frypan on medium heat and let come to temp, about 2-3 minutes. Slice English muffin in half and spread 1/2 tablespoon of butter onto both halves of the English muffin. Place cut side down onto pan. Let cook until browned, about 5 or so minutes.
2.) Remove muffin from pan and lay on plate cut side up. Add 1/2 to 1 tablespoon of butter to pan and let melt. Crack eggs into pan and season with a dash of salt and pepper. Let cook for 2 minutes, then flip. Sprinkle mozzarella cheese onto eggs. Cook for another minute. Turn heat off and cover pan. Let cheese melt for an additional minute.
3.) While eggs are cooking, cut an avocado in half and remove the pit. Slice the flesh of the avocado gently with a butter knife until the tip of the knife reaches the skin at the back of the avocado. Repeat to create 1/2″ slices. Scoop out with a spoon. Fan out on cut English muffin. Sprinkle with a dash of garlic salt.
4.) Place eggs on top of avocado. Top eggs with a tomato slice and sprinkle basil on top of tomato. Finish with a dash of salt, pepper, and a drizzle of balsamic glaze. Enjoy!