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Breakfast Panini

April 5, 2009

Egg Panini










I am a huge breakfast fan.  I absolutely love to go to brunch on the weekends.  I could eat breakfast for dinner a number of times a week, but unfortunately Erin isn’t too keen on that.  So usually I just make sure that I get some sort of breakfast goodies on the weekend.  I can never decide between sweet and salty – they both always sound so good – but today we went with salty.

These breakfast paninis are a great combination of the saltiness of the egg, the sweetness of the basil and the tartness of the sourdough.  Since we put cheese on everything (especially eggs!) we added mozzarella here too.   Mozzarella is perfect in a panini because it gets soft but doesn’t turn into a gooey dripping mess.

Tomato, Mozz and Basil 












Breakfast Paninis

Serves 2


4 slices of sourdough bread

olive oil

2 eggs

1 tbsp butter

1 tomato, sliced

4 oz fresh mozzarella (or more if you like it cheesy), sliced thinly

handful of basil, chopped coarsely




Heat a skillet on medium heat and add butter.  Break four eggs into the pan, careful not to break the yolks.  As the whites start to solidify, turn the heat down to medium-low.  Drizzle the olive oil on the sourdough bread and put in the panini press to heat until there are good grill marks.  As the toast is almost done, break the egg yolks, salt and pepper the eggs, and cover the skillet for about 30 seconds until the yolk is solidified a bit, but still gooey. 

Place the cheese on the warm bread, top with egg, add basil, tomato, and sprinkle a little salt and pepper on the tomato.  Top with remaining toast and serve.

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