Garlicky Heirloom Tomato Burrata Toasts with Jammy Eggs

Garlic-rubbed toast echoes classic Italian bruschetta, where hot bread drinks in the clove’s perfume. Here jammy eggs and creamy burrata crown ripe heirloom tomatoes for an easy farmers-market breakfast.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 28g carbs
• 23g fat
• 4g fiber

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Ingredients

• 4 thick sourdough bread slices
• 1 lb heirloom tomatoes
• 8 oz fresh burrata
• 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
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest

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. 2Meanwhile, toast the sourdough slices in a dry skillet or toaster until deeply golden and crisp on both sides.
3. 3Rub the hot toasts immediately with cut garlic cloves so the surface absorbs the aroma and softens slightly.
4. 4Slice the heirloom tomatoes into thick rounds and season lightly with flaky salt and black pepper on a plate.
5. 5Drizzle olive oil into a small skillet over medium heat and warm the remaining minced garlic until fragrant and just golden, about 45 seconds; remove from heat.
6. 6Carefully lower the eggs into the simmering water and cook 6½ to 7 minutes for jammy yolks; transfer to an ice bath for 1 minute, then peel.
7. 7Spread or tear burrata evenly over each garlic toast, then layer on the seasoned tomato slices.
8. 8Spoon the warm garlic oil over the tomatoes, scatter torn basil and lemon zest, and finish with red pepper flakes.
9. 9Halve the jammy eggs, nestle one half on each toast, and serve right away while the toast is still crisp.