Garlic Heirloom Tomato Burrata Toasts with Soft Scrambled Eggs

Garlic-rubbed toast nods to classic Italian bruschetta, here crowned with creamy burrata and juicy heirloom tomatoes. Soft scrambled eggs fold in for a lush no-oven brunch that tastes like a sunny farmers-market morning.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 28g carbs
• 26g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and lay them on a plate; drizzle lightly with olive oil and sprinkle with flaky sea salt so they begin to release juices while you prep the rest.
2. 2Toast the sourdough slices in a toaster or dry skillet over medium heat until deep golden and crisp on both sides, about 2 to 3 minutes per side.
3. 3While the bread is still hot, rub one cut side of each garlic clove firmly over the surface so the toast picks up a fragrant garlicky film.
4. 4In a medium nonstick skillet over low heat, melt the butter until foaming but not browned. Crack the eggs into a bowl, season with salt and black pepper, and whisk just until the yolks and whites combine.
5. 5Pour the eggs into the skillet and stir slowly with a silicone spatula, scraping the bottom and sides constantly so large soft curds form; remove from heat when still slightly glossy and custardy, about 3 to 4 minutes.
6. 6Tear the burrata into generous pieces and divide it evenly over the warm garlic toasts so it begins to soften.
7. 7Layer the seasoned tomato slices over the burrata, letting any tomato juices soak into the bread.
8. 8Spoon the soft scrambled eggs beside or partially over the tomatoes. Drizzle remaining olive oil over everything, scatter torn basil leaves and red pepper flakes, and finish with an extra pinch of flaky salt. Serve immediately while the toast is still crisp and the eggs are warm.