Burrata Heirloom Tomato Garlic Toasts with Jammy Eggs

Garlic-rubbed toast nods to classic Italian bruschetta, here crowned with creamy burrata and juicy heirloom tomatoes. Soft jammy eggs and a balsamic drizzle turn the plate into a lush weekend brunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 32g carbs
• 25g fat
• 4g fiber

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Ingredients

• 4 thick sourdough bread slices
• 3 medium heirloom tomatoes
• 8 oz fresh burrata
• 3 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 4 large eggs
• 1/2 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 2 Tbsp balsamic glaze

Instructions

1. 1Bring a medium saucepan of water to a gentle boil over medium-high heat, then lower to a bare simmer. Carefully lower in the eggs and cook exactly 7 minutes for jammy yolks, then transfer immediately to an ice bath for 2 minutes before peeling.
2. 2While eggs cook, toast the sourdough slices in a toaster or under a broiler set to high until deep golden and crisp on both sides, about 2 minutes per side if broiling.
3. 3Smash the garlic cloves with the side of a knife, peel, and rub the cut sides vigorously over the hot toast so the garlic melts into the surface.
4. 4Drizzle each toast lightly with olive oil, then season the oiled side with flaky salt and black pepper.
5. 5Slice the heirloom tomatoes into thick 1/2-inch rounds and arrange overlapping on the toasts; season the tomato slices with more flaky salt, pepper, and red pepper flakes.
6. 6Tear the burrata into rustic pieces and nestle them over and the tomato slices so some cream oozes onto the bread.
7. 7Halve the peeled jammy eggs and place one half on each toast, yolk side up.
8. 8Tear basil leaves over the top, finish with a light drizzle of remaining olive oil and balsamic glaze, and serve immediately while the toast is still warm and the eggs are soft.