No-Cook Heirloom Tomato & White Bean Breakfast Boards with Soft-Boiled Eggs

Breakfast boards channel Mediterranean grazing, keeping the kitchen cool while summer produce takes center stage. Heirloom tomatoes and cannellini beans pair with soft-boiled eggs, bright lemon oil, and feta for a protein-rich morning spread.

Serves 4 · 20 min prep · 7 min cook

Estimate for one serving

• 455 cal
• 22g protein
• 42g carbs
• 24g fat
• 11g fiber

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 1.5 lb heirloom tomatoes
• 1 can (15 oz) canned cannellini beans
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup fresh basil leaves
• 3/4 cup crumbled feta
• 1 large ripe avocado
• 8 slices crusty sourdough or baguette
• 1/2 tsp chili flakes
• 1/2 tsp flaky sea salt

Instructions

1. 1Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and cook exactly 6 minutes and 30 seconds for jammy yolks. Transfer immediately to an ice bath and cool 2 minutes, then peel carefully and set aside.
2. 2While eggs cook, drain and rinse the cannellini beans thoroughly. Pat them dry with a clean towel so the dressing clings.
3. 3In a medium bowl whisk together the olive oil, lemon juice, finely grated garlic, kosher salt, and black pepper. Add the beans and toss gently to coat; let them sit 5 minutes to absorb flavor.
4. 4Core the heirloom tomatoes and cut into thick wedges and irregular chunks for visual interest. Tear the basil leaves by hand.
5. 5Toast or leave the bread slices fresh, depending on preference; arrange two slices on each of four plates or small boards.
6. 6Spoon the dressed white beans onto one side of each board. Fan the tomato wedges beside them and tuck in avocado slices.
7. 7Halve the soft-boiled eggs and nestle two halves on each board. Scatter crumbled feta, torn basil, chili flakes, and flaky sea salt over everything.
8. 8Drizzle any remaining bean dressing over the tomatoes and eggs. Serve at once so the yolks stay warm and the bread can scoop every component—no oven required on a hot August morning.