Tomato Burrata Benedicts

Serves 2
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Tomato Burrata Benedict
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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


  1. 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.
  2. 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.
  3. When eggs are done, remove them from the pot with a slotted spoon and let them drain on a few paper towels.
  4. 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.

Nutrition Info