Burrata Heirloom Tomato Breakfast Toasts with Chili Oil Eggs

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 4 thick sourdough bread slices
• 2 large heirloom tomatoes
• 8 oz fresh burrata
• 2 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 4 large eggs
• 2 Tbsp chili oil or chili crisp
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and lay them on a plate; sprinkle lightly with flaky salt and let them sit while you prep the rest so excess juice draws out.
2. 2Toast the sourdough slices in a toaster or dry skillet over medium heat until deeply golden and crisp on both sides, about 2 to 3 minutes per side.
3. 3Halve the garlic cloves and rub the cut sides firmly over the hot toast so the bread absorbs the raw garlic flavor.
4. 4Drizzle each toast with a little olive oil, then tear the burrata into generous pieces and spread it thickly over the garlic toast.
5. 5Layer the salted tomato slices over the burrata, overlapping slightly, and finish with more flaky salt, black pepper, and lemon zest.
6. 6Bring a small saucepan of water to a gentle simmer over medium heat. Carefully lower in the eggs and cook for exactly 6 and a half minutes for jammy yolks.
7. 7Transfer the eggs to an ice bath for 30 seconds, then peel under cool running water. Slice each egg in half lengthwise.
8. 8Place one soft-boiled egg half on each toast. Spoon chili oil over the eggs and tomatoes so it pools into the burrata.
9. 9Tear fresh basil leaves over the top, add a final crack of pepper, and serve immediately while the toast is still warm and the burrata is creamy.