Whipped Burrata Heirloom Tomato Toast with Jammy Eggs

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 4 thick sourdough bread slices
• 2 large heirloom tomatoes
• 8 oz burrata balls
• 4 large eggs
• 1 garlic clove
• 3 tbsp extra-virgin olive oil
• 1/4 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. Lower the eggs in carefully with a spoon and cook exactly 7 minutes for jammy yolks, then transfer immediately to an ice bath for 2 minutes so the shells peel cleanly.
2. 2While eggs cook, heat a large skillet or griddle over medium heat. Brush both sides of the sourdough lightly with olive oil and toast 2 to 3 minutes per side until deep golden and crisp at the edges.
3. 3Rub the hot toast surfaces firmly with the cut side of the garlic clove so the bread picks up a fragrant garlic layer without burning.
4. 4Slice the heirloom tomatoes into thick 1/2-inch rounds and season both sides with flaky salt and black pepper; let them sit 2 minutes so juices begin to release.
5. 5In a small bowl, tear the burrata and whip it briefly with a fork and a drizzle of olive oil until creamy and spreadable but still slightly chunky.
6. 6Spread a generous layer of whipped burrata over each toast, then shingle the seasoned tomato slices on top so they cover the surface completely.
7. 7Peel the jammy eggs, halve them lengthwise, and nestle one half-cut egg on each toast so the yolk can mingle with the burrata.
8. 8Drizzle remaining olive oil over the toasts, scatter torn basil, lemon zest, and red pepper flakes, and finish with an extra pinch of flaky salt. Serve immediately while the toast is still warm and the egg yolks are soft.