Burrata Toast with Fried Egg & Roasted Tomatoes

Crack the eggs while the tomatoes are still roasting—timing is tight here. The whole thing takes 40 minutes, 22 of prep and 18 in the oven. But it’s the kind of breakfast where everything hits the plate warm and builds on itself.

Why You’ll Love This Burrata Toast

Takes less than 40 minutes total. Vegetarian, but doesn’t feel like you’re eating salad for breakfast. The egg yolk breaks into everything. Roasted tomatoes have something going on—maple syrup and sherry vinegar make them actually taste like more than just tomatoes. Works cold too, if you care about that. Usually you don’t. Burrata on toast looks fancy. Isn’t. Takes five minutes to assemble once everything’s cooked.

What You Need for Burrata Toast

Burrata. Room temperature. Cold cheese straight from the fridge gets dense. Torn, not sliced—it falls apart better. Three hundred grams. Maybe a bit less. Doesn’t matter exactly.

Cherry tomatoes. Mixed color if you can get them. Halved. Two hundred grams. The maple syrup and sherry vinegar matter more than the tomatoes do—they turn sticky and sweet. Salt holds back the sweetness. Cracked pepper. Don’t use pre-ground.

Olive oil. Two amounts. One for the tomatoes—twenty mil. One for the eggs—twenty-five mil. Sherry vinegar instead of balsamic. Balsamic’s too heavy. Not white vinegar. Too sharp.

Country-style bread. Four slices. Sourdough works. So does regular. Toasted. Rub it with a cut garlic clove while it’s still hot. That’s all the garlic you need.

Eggs. Four large ones. Fried. One per toast. Medium-high heat. Nonstick skillet. Chives cut in pieces. Flaky sea salt. Chili flakes if you want heat. Optional.

How to Make Burrata Toast

Start with the tomatoes. Oven at 210 Celsius—that’s 410 Fahrenheit. Mid-level rack. Line a sheet with parchment or a reusable mat.

Halve the tomatoes. Bowl. Add olive oil, maple syrup, sherry vinegar, salt, pepper. Mix it. Let it sit for seven minutes. The tomatoes start releasing liquid. Drain most of it off—the sheet shouldn’t be wet or they’ll steam instead of roast. Arrange them cut side up.

Roast eighteen minutes. You’re waiting for the edges to go golden and the tomatoes to soften and shrivel slightly. They won’t look like much. They’ll taste like something happened to them.

While that’s going, toast the bread. Cut the garlic clove in half. Set it aside. Heat the olive oil in a nonstick skillet over medium-high. It should shimmer. Not smoke.

Crack the eggs gently into the skillet. One at a time helps. They’ll sizzle immediately. Don’t flip them. Ever. Keep the heat medium-high. Two to four minutes until the whites set and the edges crisp up. The yolk stays runny. That’s the point.

How to Get Burrata Toast Perfect

Rub the hot toast with the cut garlic clove while the eggs are still cooking. The garlic dissolves into the toast. Subtle. Not raw garlic sharp.

Burrata goes on the toast next. Tear it into pieces. Let it pool and spread from its own weight. It doesn’t need help.

Spoon the roasted tomatoes over the burrata. All of them. The juice soaks into the bread. The maple-vinegar thing hits the cheese and creates this tension between sweet and sour.

Slide a fried egg on top of each toast. The yolk breaks into everything. Flaky sea salt. Crushed chili if you want. Serve immediately. The moment the yolk hits the burrata is the only moment that matters.

Burrata Toast Tips and Mistakes to Avoid

Don’t use cold burrata. It’s dense and won’t mix with anything. Pull it from the fridge fifteen minutes before you start. It should be soft enough to tear easily.

The tomatoes need the full eighteen minutes. They’re not cooked until the edges go golden. Before that they’re just warm tomatoes. After they’re jammy.

Don’t skip draining the tomato liquid. Too much liquid on the sheet and they steam instead of roast. They need to sit in a dry spot to develop those golden edges.

The egg goes on the toast right away. Don’t wait. The whole thing cools down and separates if it sits. Warm tomatoes, warm burrata, warm toast, warm egg. That’s the recipe.

Chives cut into pieces instead of left whole. They stay on the toast better. Smaller pieces distribute the onion flavor without overwhelming anything.

Burrata Toast with Fried Egg & Roasted Tomatoes

By Emma

Prep:

22 min

Cook:

18 min

Total:

40 min

Servings:

4 servings

Ingredients

• Roasted tomatoes
• 200 g (1 1/3 cups) mixed-color cherry tomatoes halved
• 20 ml (1 1/3 tbsp) olive oil
• 20 ml (1 1/3 tbsp) maple syrup
• 15 ml (1 tbsp) sherry vinegar
• 1/2 ml (1/8 tsp) salt
• freshly cracked black pepper
• Assembly
• 25 ml (1 2/3 tbsp) olive oil
• 4 large eggs
• 4 slices country-style bread, toasted
• 1 garlic clove halved
• 1 ball burrata 300 g, room temperature, drained and torn
• 20 ml (1 1/3 tbsp) chives cut in 1.5 cm pieces
• flaky sea salt
• crushed chili flakes (optional)

Method

1. Roasted tomatoes
2. 1 Set oven rack mid-level. Heat oven to 210 °C (410 °F). Line baking sheet with parchment or reusable mat.
3. 2 In a bowl, combine tomatoes, olive oil, maple syrup, sherry vinegar, salt, pepper. Mix and let sit for 7 minutes to marinade lightly.
4. 3 Drain excess liquid thoroughly. Arrange tomatoes cut side up on the sheet.
5. 4 Roast in oven 18 minutes or until tomatoes soften, shrivel slightly, develop golden edges.
6. Assembly
7. 5 Meanwhile, heat olive oil in a large nonstick skillet over medium-high until shimmering but not smoking.
8. 6 Crack eggs gently into skillet, cook on one side 2 to 4 minutes until whites set and edges crisp without flipping.
9. 7 Rub toasted bread slices with the garlic halves while eggs cook, infusing subtle flavor.
10. 8 Distribute burrata evenly on toasts. Spoon roasted tomatoes over cheese. Sprinkle with chopped chives.
11. 9 Top each toast with a fried egg. Season with flaky sea salt and optional crushed chili flakes.
12. 10 Serve immediately. The warm tomatoes with sharp vinegar, sweet maple, creamy burrata, and rich egg yolk mingle.

Nutritional information

Calories

360

Protein

14g

Carbs

20g

Fat

25g

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Frequently Asked Questions About Burrata on Toast

Can I make the roasted tomatoes ahead? Yeah. Make them the morning before or a few hours earlier. Store them in the fridge. Bring them back to room temperature before you toast the bread. Cold tomatoes on warm burrata doesn’t work as well.

What bread works best for burrata sourdough toast? Sourdough’s great. Country-style bread is better—thicker, more structure to hold the toppings. Regular bread gets soggy too fast. Something with a real crust helps.

Can I add avocado to this burrata avocado toast? Works fine. Slice it thin. Lay it under the burrata or next to it. Doesn’t change anything. Some people do peach burrata toast instead. Same approach. Thin slices, put them down before the cheese.

What if I don’t have sherry vinegar? Don’t use balsamic. Use apple cider vinegar. Half the amount. Or white wine vinegar cut with a touch of honey. Not the same but it works.

Can I do burrata toast without the egg? Sure. It’s still good. Just not as rich. The yolk breaking into the burrata is what makes it breakfast instead of a side dish. Matters more than the tomatoes, honestly.

How long does this actually take? Forty minutes total. Twenty-two minutes of prep—washing, cutting, marinating the tomatoes. Eighteen minutes roasting. The assembly is maybe three minutes once everything’s cooked. The timing part is tight. Eggs have to go in the skillet once the tomatoes have about five minutes left. Not before.