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Fried Egg & Asparagus Caprese Melts

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Prep Information

Prep Time

10 minutes

Cook Time

25 minutes


2-4 people


  • 1 small bunch of asparagus wash and trimmed
  • 1 tbsp Athinolia Extra Virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup 18 Year Aged Traditional balsamic vinegar
  • 2 inch roma tomatoes sliced about 1/2 thick
  • 8 slices thick fresh mozzarella
  • 16 leaves fresh basil
  • 4 eggs
  • 4 slices seedy whole grain bread toasted


  1. Preheat the oven to 400 degrees. Put the asparagus on a baking sheet and toss with oil, salt, and pepper. Roast for 25-30 minutes or until tender and crisp. Meanwhile, add the balsamic to a saucepan and bring to a boil. Reduce heat to a low simmer and cook for 10-15 minutes until the liquid has reduced and thickened. Remove from heat, pour in a bowl or glass to serve, and let sit.
  2. Preheat broiler to high. Toast the bread in the toaster and place it on another baking sheet. Top each of the toasted bread slices with 2 slices of tomato, 1/4 of the asparagus, and 2 slices of the fresh mozzarella.
  3. Now, make your eggs! Heat a skillet over medium-high heat and fry them to your liking. While eggs are cooking put the bread under the broiler for 2-3 minutes or until the cheese melts (keep an eye out!). Remove from the oven and top with the fresh basil. Drizzle the balsamic reduction over the basil and top with a fried egg. Serve right away!
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