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Course Breakfast
Cuisine Italian
Servings 1


  • blender


  • 1 slice organic rye bread
  • 1 clove garlic
  • 2 tbsp olive oil for drizzling
  • 1 pint cherry tomatoes
  • ¼ cup fresh burrata cheese
  • 1 egg poached
  • 1 tsp vinegar
  • salt & pepper to taste

Basil Parsley Oil

  • ¼ cup basil
  • ¼ cup parsley
  • ¼ cup olive oil


  • Preheat oven at 350ºF.
  • Put the bread on a cookie sheet and drizzle with olive oil. Bake for 10 minutes until toasted. Rub the toast with the clove of garlic while hot.
  • In a frying pan on medium heat, add the cherry tomatoes with a drizzle of olive oil. Sprinkle with salt and pepper and fry until tomatoes soften. Take off heat. Don’t overcook or they will turn into mush.
  • Poach egg in boiling water with 1 tsp. of vinegar for 3 minutes. Remove from water and put on a paper towel to absorb the water.
  • In a blender, add a handful of parsley and basil. Add 1/4 cup olive oil and a pinch of salt. Blend into a puree.
  • Spoon burrata on the toast. Sprinkle with salt and pepper. Top with cherry tomatoes. Place the poached egg on top and drizzle the basil-parsley oil over the egg.
  • Serve immediately.


These are made to order and don't keep well in the fridge. 
If you don't want to make the basil parsley oil, then just chop fresh basil and parsley and sprinkle on top.