Garlicky Heirloom Tomato Burrata Toast with Jammy Eggs

Garlic-rubbed toast nods to classic bruschetta, while peak-season heirloom tomatoes and creamy burrata meet soft jammy eggs. A late-summer brunch plate that feels rustic yet quietly luxurious, finished with basil and a touch of heat.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 32g carbs
• 24g fat
• 4g fiber

Every recipe here is free to read.

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
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp 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 for the eggs.
2. 2Carefully lower the eggs into the simmering water and cook exactly 7 minutes for jammy yolks; transfer immediately to an ice bath for 2 minutes, then peel.
3. 3While eggs cook, rub both sides of each bread slice with a cut garlic clove and brush lightly with olive oil.
4. 4Toast the bread in a large dry skillet over medium heat until deep golden and crisp on both sides, about 2 to 3 minutes per side; set aside on a platter.
5. 5Slice the heirloom tomatoes into thick rounds and season both sides generously with flaky salt and black pepper.
6. 6Tear the burrata over the warm toasts, letting the creamy center spill slightly, then layer the seasoned tomato slices on top.
7. 7Halve the jammy eggs and nestle one half on each toast; drizzle everything with remaining olive oil and a swirl of balsamic glaze.
8. 8Scatter torn basil leaves and red pepper flakes over the top. Serve immediately while the toast is still warm and the burrata is soft.