How I made it: Toasted a wide slice of garlic Tuscan bread ripped in half in the pan with butter. Topped with a slice of fresh mozzarella, roma tomato, prosciutto, and poached egg. Balsamic vinaigrette lightly drizzled on top, sprinkled with ripped fresh basil and salt and pepper. I made two stacks, but only one is pictured.
Chef: Jamie Lauren
How it came out: Unbelievably good, I love caprese. To poach the egg, I followed all the suggestions in the link above and in place of a ramekin cracked and dropped each egg individually via a soup ladle, and it worked perfectly.
Original
Challenge: Breakfast amuse-bouche
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