Heirloom Tomato Burrata Soft-Scramble Toasts

Burrata’s creamy heart and sun-warmed heirloom tomatoes are a classic Italian summer pairing, here lifted onto crisp sourdough. Soft-scrambled eggs, basil, and good olive oil turn it into a leisurely breakfast toast.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 38g carbs
• 27g fat

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Ingredients

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

Instructions

1. 1Preheat the oven to 400°F and line a sheet pan with parchment. Arrange the bread slices in a single layer and brush both sides lightly with olive oil.
2. 2Toast the bread in the oven for 8 to 10 minutes, flipping once, until golden and crisp at the edges but still tender in the center. Rub one side of each hot toast with a cut garlic clove while still warm.
3. 3While the bread toasts, core the heirloom tomatoes and cut them into thick wedges or rustic chunks. Season lightly with flaky salt and set aside so they release a little juice.
4. 4Crack the eggs into a bowl, add the milk, salt, and several grinds of black pepper. Whisk just until the yolks and whites are combined but not frothy.
5. 5Melt the butter in a large nonstick skillet over medium-low heat until foaming. Pour in the eggs and let them sit undisturbed for 20 to 30 seconds.
6. 6Using a silicone spatula, slowly push the eggs from the edges toward the center, forming large soft curds. Continue cooking 2 to 3 minutes total, removing the pan from heat while the eggs still look slightly glossy and underdone.
7. 7Tear the burrata into pieces and scatter half over the warm toasts. Spoon the soft scramble on top, then nestle the remaining burrata and the seasoned tomato wedges among the eggs.
8. 8Finish with torn basil leaves, a drizzle of remaining olive oil, flaky salt, black pepper, and red pepper flakes. Serve immediately while the toast is crisp and the eggs are still soft.