Healthy Breakfast Platter
Fresh, vibrant and perfect for brunch, this sourdough toast is layered with creamy burrata, ripe avocado and juicy Marmande tomatoes. Served with a crisp garden salad and jammy eggs, it's an easy yet elegant meal bursting with fresh flavours!
Ingredients
2 slices of sourdough bread
1 ripe avocado
1 French Marmande tomato, thinly sliced
2 eggs
Ponte Reale Burrata
2 handfuls Little Farms Classic Mix
1 handful cherry tomatoes, halved
Extra virgin olive oil
Sea salt and freshly cracked black pepper
Method
- Bring a saucepan of water to a gentle boil. Carefully add the eggs and cook for 7 minutes for jammy centres or 8–9 minutes for firmer yolks. Transfer to iced water, peel and halve.
- Toast the sourdough until golden and crisp.
- Tear the burrata over the toasted sourdough. Top with sliced avocado and arrange the Marmande tomato slices on top. Season with sea salt, black pepper and a drizzle of extra virgin olive oil.
- In a bowl, combine the Little Farms Classic Mix and cherry tomatoes. Dress lightly with olive oil, salt and black pepper, then toss gently.
- Arrange the burrata toast, salad and jammy eggs on serving plates. Finish with an extra drizzle of olive oil and freshly cracked black pepper before serving.
