When you can find perfect tomatoes in the summer, this Tomato Burrata Benedict has to be on your brunch list! It’s easy to make, has delicious flavors, and did I mention BURRATA! Yes, please!
1 large heirloom tomato or 1 cup cherry tomatoes
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh basil, minced
Coarse sea salt
4 small burrata balls
4 eggs, poached
2 english muffins, toasted
- If you are using a large tomato, slice it and drizzle the slices with a tablespoon or two of olive oil and sprinkle with basil and salt. Set aside. If you are using cherry tomatoes, slice them and stir them into a basic salad with the olive oil, basil, and salt.
- Poach the eggs in steaming hot water in a shallow pot. Add a drizzle of vinegar to the pot and swirl the water before cracking in the eggs. Once the eggs are in, they will need to poach for about 3 minutes. They are done when the whites are set on all sides, but they still give a bit to pressure, meaning the yolks are not set.
- When eggs are done, remove them from the pot with a slotted spoon and let them drain on a few paper towels.
- To assemble, toast english muffins and top with tomatoes. Add burrata balls beside the tomato salad and place the poached eggs right on top. Drizzle the eggs benedict with a little extra olive oil, a pinch of coarse salt and pepper, and fresh basil.