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Avocado Egg and Mozzarella Caprese Melts

Crisp skillet-toasted bread under creamy lemony avocado, jammy sliced egg, juicy tomato and melted mozzarella with fresh basil.

Avocado Egg and Mozzarella Caprese Melts

Ingredients

  • 4 slices128 gWhole-wheat bread4 slices
  • 1 cup diced150 gAvocadohalved and pitted
  • 2 tsp10 gLemon juice
  • 4 large200 gEggs
  • ¾ cup chopped150 gTomatoesthinly sliced
  • 3 oz80 gPart-skim mozzarellathinly sliced
  • ¼ cup leaves6 gFresh basilleaves torn
  • 2¼ tsp10 gOlive oil
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Place the eggs in a small pot, cover with water, bring to a boil, then simmer 10 minutes until fully set (160°F/71°C). Cool in cold water, peel and slice.
  2. While the eggs cook, scoop the avocado into a bowl and mash with the lemon juice, half the salt and half the black pepper.
  3. Heat a large skillet over medium heat and add half the olive oil. Toast the bread slices on one side until golden, about 2 minutes, then remove.
  4. Spread the mashed avocado on the toasted side of each bread slice. Top with the tomato slices, the egg slices, the remaining salt and the remaining black pepper, then the mozzarella.
  5. Add the remaining half of the olive oil to the skillet over medium-low heat. Return the bread, topping side up, cover with a lid and cook 4 to 5 minutes until the bottoms crisp and the mozzarella melts.
  6. Scatter the basil and red pepper flakes over the melts and serve warm, open-faced.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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