Garlicky Heirloom Tomato Burrata Toast with Soft Eggs

Garlic-rubbed sourdough echoes the simple charm of Italian bruschetta, here piled with creamy burrata and juicy heirloom tomatoes. Soft eggs and a touch of chili oil make this no-oven toast a late-summer brunch favorite.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 32g carbs
• 26g fat
• 4g fiber

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Ingredients

• 4 thick sourdough bread slices
• 1 lb heirloom tomatoes
• 8 oz fresh burrata balls
• 4 large eggs
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 2 tsp chili crisp or chili oil
• 1 tbsp unsalted butter

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and lay them on a plate; sprinkle lightly with flaky salt and let them sit while you prep the rest so juices start to pool.
2. 2Smash the garlic cloves and rub one cut side firmly over both faces of each bread slice so the toast picks up raw garlic flavor.
3. 3Heat a large skillet or griddle over medium heat, brush the bread lightly with olive oil, and toast until deep golden and crisp on both sides, about 2 to 3 minutes per side; transfer to plates.
4. 4In the same skillet melt the butter over medium-low heat. Crack in the eggs and scramble gently, folding slowly until just set and still soft and custardy, about 2 to 3 minutes; season with salt and pepper.
5. 5Tear the burrata over the warm toasts so creamy centers spill across the bread.
6. 6Layer the salted tomato slices on top of the burrata, letting some juices soak into the toast.
7. 7Spoon the soft scrambled eggs beside or over the tomatoes.
8. 8Drizzle everything with remaining olive oil and a little chili crisp, scatter torn basil leaves, finish with more flaky salt and black pepper, and serve immediately while the toast is still crisp.