Garlic-Rubbed Heirloom Tomato Toast with Burrata & Soft Eggs

Garlic-rubbed toast echoes rustic Italian fettunta, where hot bread meets a cut clove for instant fragrance. This brunch plate layers juicy heirloom tomatoes, creamy burrata, and soft eggs for an easy no-oven 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
• 3 medium heirloom tomatoes
• 8 oz fresh burrata
• 6 large eggs
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp unsalted butter

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and set them on a plate; sprinkle lightly with flaky sea salt and let them sit so juices begin to release.
2. 2Toast the sourdough slices in a toaster or dry skillet until deep golden and crisp on the edges.
3. 3While the bread is still hot, cut a garlic clove in half and rub the cut side firmly over the surface of each toast so the bread is fragrant and lightly moistened.
4. 4Drizzle each toast with a little olive oil, then arrange the salted tomato slices in a slightly overlapping layer.
5. 5Tear the burrata into generous pieces and nestle them over the tomatoes; scatter torn basil leaves and red pepper flakes on top.
6. 6Melt the butter in a nonstick skillet over medium-low heat until foaming.
7. 7Crack the eggs into a bowl, season with black pepper, and pour into the skillet; stir gently with a spatula, folding slowly until the eggs form soft, creamy curds that still look slightly glossy.
8. 8Remove the eggs from the heat immediately so they stay custardy.
9. 9Spoon the soft scrambled eggs alongside or partially over each toast.
10. 10Finish with a final drizzle of olive oil, more flaky salt, and extra basil.
11. 11Serve right away while the toast is still crisp and the eggs are warm.