No-Cook Heirloom Tomato & White Bean Breakfast Boards

Serves 4 · 18 min prep

Ingredients

• 1.5 lb heirloom tomatoes
• 1 can (15 oz) canned cannellini beans
• 4 soft-boiled eggs
• 8 oz fresh mozzarella balls
• 8 slices crusty sourdough bread
• 3 tbsp extra-virgin olive oil
• 1 cup fresh basil
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 2 tbsp chili crisp
• 1 lemon
• 2 cups baby arugula

Instructions

1. 1Drain and rinse the cannellini beans thoroughly, then pat dry with a clean towel so the board stays neat.
2. 2Slice the heirloom tomatoes into thick rounds and wedges of mixed colors; arrange them loosely so juices can pool.
3. 3Place soft-boiled eggs in a bowl of ice water for 1 minute if just cooked, then carefully peel and halve them lengthwise so yolks stay jammy.
4. 4Tear the fresh mozzarella into rustic pieces and scatter with the drained beans on a large platter or four individual boards.
5. 5Toast or lightly grill the sourdough slices until golden and crisp on the edges; rub one side of each warm slice with the cut lemon half if desired for brightness.
6. 6Arrange tomato slices, mozzarella, beans, egg halves, and arugula across the boards. Nestle the toast alongside.
7. 7Drizzle everything generously with olive oil, then spoon small dots of chili crisp over the eggs and tomatoes.
8. 8Scatter torn basil leaves, flaky salt, and cracked black pepper over the top. Finish with a final squeeze of lemon. Serve at once so the bread stays crisp and the tomatoes stay cool.