Heirloom Tomato Burrata Toast with Poached Eggs
A simple, beautiful breakfast made in about 11 minutes
Servings 2 servings
Ingredients
- 1 tablespoon white vinegar
- 4 fresh eggs (old eggs fall apart while poaching, but are great for boiling!)
- 4 pieces artisan bread, toasted
- 4 oz burrata cheese
- 3 heirloom tomatoes of various colors, cut into large pieces
- 4 basil leaves, chopped
- Balsamic Glaze
Instructions
- Watch video posted above to learn to poach eggs
- Set a small pot of water to boil. Water should be 3" deep. Add 1 tablespoon white vinegar to water, bring to a rolling boil.
- While waiting for water to boil, cut tomatoes and chop basil
- Grab two small bowls and carefully crack two eggs into each bowl, set aside
- When water boils, pop toast into the toaster
- You will be poaching two eggs at a time: Grab a spoon and one of the egg bowls, swirl boiling water smoothly and quickly until a vortex forms and pour those eggs right in the center. Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through.
- Remove eggs from water with a slotted spoon and set on a paper towel, gently turn
- Repeat with next bowl of eggs
- Butter toast, place burrata on top, add tomatoes, basil and drizzle with balsamic glaze
- Top with eggs and sprinkle with sea salt and pepper
- Enjoy!