Poached Egg, Heirloom Tomato and Burrata Toast with Basil Vinaigrette

Poached Egg, Heirloom Tomato and Burrata Toast with Basil Vinaigrette


This poached egg, heirloom tomato and burrata toast is super simple but loaded with tons of fresh flavors and is topped with a homemade basil vinaigrette!
  • For the basil vinaigrette:
  • 2 cups fresh basil leaves, stems removed
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste
  • A pinch of red pepper flakes
  • ½ cup olive oil
  • For the toast:
  • 2 tablespoons olive oil
  • 1 cup baby heirloom tomatoes (grape or cherry works too), halved
  • 1 clove garlic, minced
  • 2 eggs
  • ½ teaspoon white vinegar
  • 2 pieces of good bread (I like sourdough for this!)
  • 1½ cups baby arugula
  • 4 ounces burrata cheese
  • Salt and pepper
  • red pepper flakes (optional)
  • Basil vinaigrette
  1. For the vinaigrette:
  2. Add the basil, garlic, red wine vinegar, ¼ cup of the olive oil to a blender or food processor. Season with salt, pepper, and red pepper flakes and blend until well combined. With the motor running, add the remaining ¼ cup of the oil to the blender and blend until smooth. Taste and adjust seasoning if needed. Transfer to a jar with a sealed lid and store in the fridge (up to 3-4 days) until ready to serve.
  3. For the toast:
  4. Add a tablespoon of olive oil to a large skillet over medium heat. Add the minced garlic, stirring constantly for about 30 seconds, then add the tomatoes to the pan. Season with salt and pepper, and toss well to coat with the oil and garlic. Cook 5-6 minutes, until tomatoes start to blister on all sides, then remove the tomatoes from the pan and let cool.
  5. Lightly toast the bread. Then divide the arugula between each piece. Drizzle with a little bit of olive oil. Next, break the burrata up and divide on top of the arugula. Top the burrata layer with the roasted tomatoes. Season everything with a little salt and pepper.
  6. Next fill a small saucepan with about ⅔ cup full of water and bring to a boil over high heat. Once boiling, turn the heat down and let the water relax into a brisk simmer. Add ¼ teaspoon of salt, and ½ teaspoon of white vinegar to the saucepan.
  7. Carefully crack 1 egg into a small measuring cup, and gently lower the measuring cup into the saucepan, removing quickly, once the egg is in the water. Cook 4 minutes (give or take a minute or so, depending on your heat), then use a slotted spoon to remove the egg from the saucepan. Repeat the process with the next egg. Then place the eggs on top of the tomatoes, and drizzle a spoonful of the basil vinaigrette over top of the toast. Season with red pepper flakes if desired. Enjoy immediately!

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