Caprese Scrambled Egg Sandwich

Preparation 10 min
Total 15 min
4 Servings

Traditional Italian ingredients add a sophisticated touch to this Caprese Scrambled Egg Sandwich. A blend of garlic, basil and spinach amps up the flavour while the scrambled eggs and Dempster’s® 100% Whole Grains Ancient Grains with Quinoa Bread help to fuel your day. Try doubling the garlic to satisfy the garlic-lovers at your table. Serves four.

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  • 8 slices Dempster’s® 100% Whole Grains Ancient Grains with Quinoa Bread, toasted and buttered
  • 6 eggs
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 2 tsp (10 mL) olive oil
  • 1 clove garlic, minced
  • 1 cup (250 mL) baby spinach
  • 2 tbsp (30 mL) thinly sliced fresh basil
  • 1 ripe beefsteak tomato, sliced
  • 1 ball (250 g) fresh mozzarella cheese, sliced


  1. Whisk eggs with salt and pepper. In large, nonstick skillet, heat oil over medium-high heat; sauté garlic, spinach and basil for 3 minutes or until spinach is slightly wilted. Pour in eggs; cook, without stirring, for 1 minute or until set on the bottom. Cook, stirring constantly and breaking eggs into large curds, for 2 to 3 minutes or until eggs are set and no moisture remains; remove from heat.
  2. Divide tomato and mozzarella evenly among 4 pieces of toast. Top with eggs and remaining toast. Serve immediately.

Tip: True garlic lovers can double the garlic in the eggs.