Cool Peach & Heirloom Tomato Breakfast Boards with Soft Eggs & White Beans

Late summer's sweetest pairing—ripe peaches and heirloom tomatoes—stars on these cool breakfast boards. Jammy soft eggs, creamy white beans, and torn mozzarella finish the spread with basil and a touch of balsamic glaze.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 21g protein
• 38g carbs
• 20g fat
• 8g fiber

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Ingredients

• 2 medium ripe peaches
• 2 medium heirloom tomatoes
• 1 can (15 oz) canned white beans
• 4 large eggs
• 8 oz fresh mozzarella or burrata
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic glaze
• 1/3 cup fresh basil leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices crusty baguette or sourdough
• 1 tsp chili flakes or chili crisp
• 1/2 lemon

Instructions

1. 1Drain and rinse the white beans thoroughly. Place them in a bowl, drizzle with a little olive oil, a squeeze of lemon, salt, and pepper. Toss and set aside to marinate at room temperature.
2. 2Bring a small saucepan of water to a gentle boil. Lower the eggs in carefully and simmer for exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath and cool 2 minutes, then peel and halve.
3. 3While eggs cook, pit and slice the peaches into thin wedges. Cut the heirloom tomatoes into thick slices or wedges. Tear the mozzarella or open the burrata.
4. 4Arrange the baguette slices on a sheet and toast under the broiler or in a toaster until lightly golden and crisp at the edges, 1 to 2 minutes per side if broiling.
5. 5On four plates or one large board, create loose sections: spoon the seasoned white beans, fan peach and tomato slices, nestle mozzarella pieces, and place two soft-egg halves per serving.
6. 6Drizzle everything generously with remaining olive oil and balsamic glaze. Scatter torn basil leaves and chili flakes or a tiny spoon of chili crisp over the eggs and tomatoes.
7. 7Season the fruit and tomatoes with a final light sprinkle of flaky salt and cracked pepper. Add the toasted bread alongside for scooping and building bites.
8. 8Serve right away or hold at cool room temperature for up to 20 minutes—ideal for hot late-August mornings when no one wants the oven on long.