Breakfast Caprese Stacks {Tomato, Basil, Buffalo Mozzarella, Avocado, & Egg}

Anyone who knows me knows I’m crazy for caprese.  I love caprese everything… the combination of tomato, basil, and mozzarella is just so darn delicious.  I’m obsessed.  Why I haven’t thought of a breakfast caprese stack is beyond me.  I’ve done caprese omelets, caprese scrambles, caprese sticks… I thought I’d covered it all, but nope- I’d left one incredible creation out.  Breakfast caprese stacks are the perfect simple light breakfast treat… it’s decided.  I boiled my eggs just between medium and hard, though you could make them however suits you.  I threw in some buffalo mozzarella, ’cause ummm, who doesn’t love that!?  And of course had to sneak in a layer of avocado too, ’cause I love avo in everything.  :)

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All in all, this takes about 10 minutes makes- not bad.  It’s a quick little treat that fulfills not only the taste buds, but nutritional needs, too!  Love when I can can conquer both in one sweep :)

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I played around with the stacks.  I love finger foods, so tend to get carried away when stacking.  I started going nuts stacking all of my goods for these stacks.  Then it hit me; how was I to eat this monstrous stack?  So I simmered down my stacking craze and shortened them to be more easy to take on.  As fun as stacking stuff is, no one wants a pile they can’t manage… this tower was bound for badness.

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These need to topping at all, but if you’re feeling fancy, a hollandaise-type sauce or pesto would be divine.  I enjoyed them just as is, but as a self-proclaimed condiment queen, I;m always up for some saucy goodness, too.

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serves two

INGREDIENTS

2 eggs

3 medium-size tomatoes

1 avocado

1 4 oz fresh mozzarella ball (I use buffalo)

small handful basil leaves, any variety you like

salt and pepper, to taste

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DIRECTIONS

Begin by boiling eggs…

I wanted medium-hard boiled, but you could certainly lessen

the time for soft-boiled or increase the time, if desired.

Add water to a small pot until it comes up about 1 inch from the bottom

Heat the water to a slow boil- then add eggs, cover, and

let them steam for 7 minutes… the water should be hot, but not rumbling

(For hard-boiled, 10 minutes is good, for softer, about 5-6)

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While the eggs are cooking, begin prepping the remaining ingredients…

Slice the avo however you want- I wanted all of my slices to be round, so I cut it in

half opposite from how we usually do… doing so makes circles rather than oblong ovals

Doesn’t matter how you slice it though- you just want slices. about 1/2 inch thick

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Once the eggs are done, run them under cool water

and peel (I use a spoon to help the layers of shell come off easily)

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Slice the eggs into thins pieces

Slice tomatoes and mozzarella and rinse basil leaves (if not already clean)

You want everything similar sizes…

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That’s it… ready to assemble!

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Avo is best on bottom, as it’s the most sturdy

The order of the rest doesn’t matter too much, but I did avo, mozzarella,

basil, tomato, egg, and then one more basil leaf

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Sprinkle with salt and fresh group black pepper

That’s it- enjoy!!

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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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