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Caprese Eggs (gluten free)

  • Author: Mia Zarlengo
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast


Gluten free caprese eggs. A simple combination of tomatoes, mozzarella, eggs, and balsamic for a healthy and delicious breakfast. 


  • 1/2 cup arugula or baby spinach (or more)
  • 1 large tomato
  • Oil for the pan
  • 2 eggs
  • 1/4 cup mini fresh mozzarella balls, cut in half 
  • Salt and pepper, to taste
  • Balsamic glaze, for drizzling (can sub regular balsamic)
  • Fresh basil (optional)


  1. Slice  tomato into about 1/4” thick pieces (you can serve as much or as little of the tomato as you’d like). Season the slices with salt and pepper and place over a bed of arugula or baby spinach.
  2. Heat a pan over medium heat with avocado or olive oil. Crack eggs into the pan to fry and season with salt and pepper; when the eggs are about halfway cooked, place mozzarella (dairy free or regular) on top of the eggs and cover the pan to melt the cheese. Cook until eggs are cooked to your liking.
  3. Serve the eggs over the tomato slices. Drizzle with balsamic glaze and garnish with fresh basil (optional).