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

Serves 4 · 18 min prep · 12 min cook

Ingredients

• 1.5 lb heirloom tomatoes
• 1 can (15 oz) canned cannellini beans
• 4 large eggs
• 8 oz fresh mozzarella balls (ciliegine)
• 2 ripe avocado
• 8 slices crusty sourdough or baguette
• 1/4 cup extra-virgin olive oil
• 1 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 lemon
• 2 tbsp chili crisp

Instructions

1. 1Place the eggs in a saucepan, cover with water by an inch, and bring to a boil. Once boiling, cover, remove from heat, and let stand 9 minutes for firm yet creamy yolks. Cool under cold water, peel, and halve.
2. 2Drain and rinse the cannellini beans thoroughly. Pat them dry with a clean towel so the dressing clings.
3. 3Cut the heirloom tomatoes into thick wedges and slices of varying sizes for visual interest. Slice the avocados and squeeze a little lemon over them to prevent browning.
4. 4In a medium bowl toss the beans with half the olive oil, flaky salt, black pepper, and red pepper flakes. Add a squeeze of lemon and half the torn basil.
5. 5Arrange four large plates or small boards. Place two slices of bread on each, then artfully divide the tomato wedges, dressed beans, mozzarella balls, and avocado slices across the boards.
6. 6Nestle two soft-egg halves onto each board. Drizzle everything lightly with the remaining olive oil.
7. 7Scatter the rest of the basil leaves over the tomatoes and cheese. Sprinkle flaky salt and a few more red pepper flakes.
8. 8Add a small spoonful of chili crisp beside the eggs for dipping or drizzling. Serve immediately at cool room temperature—no reheating needed.