Avo Toast Recipe
Burrata, Confit Tomatoes, Basil, 2 Poached Eggs, Olive Salt, Sourdough Toast (V)
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Ingredients
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Bread
Toppings
Eggs
Method
Prepare the Tomatoes
- 1
Confit the Tomatoes
In a small saucepan, combine cherry tomatoes, olive oil, salt, and black pepper. Cook over low heat for about 20 minutes until the tomatoes are soft and slightly caramelized.
Poach the Eggs
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Toast the Bread
- 3
Toast the Sourdough
Toast the slices of sourdough bread until golden brown and crispy.
Assemble the Dish
- 4
Assemble Avo Toast
Spread the burrata on the toasted sourdough, top with the confit tomatoes, poached eggs, and fresh basil leaves. Finish with a sprinkle of olive salt to taste.
