Pesto Burrata Breakfast Sandwich with headhunting knife
While I have many heroes, I must give thanks to the Earl of Sandwich, however apocryphal his invention of his namesake comestible may be. Because while I am happily to married, if I wasn’t, I could easily marry Bread. And the Earl married it first, to slabs of meat, and while there is no meat in this breakfast belly bomb, it will still elicit moans of ecstasy.
One ball of burrata cheese, a cream-filled fresh mozzarella made in Italy, but available at Costco. You can also use fresh mozzarella.
1 tbsp pesto
1 English muffin
2 thick slices of ripe tomato
Serves 2 normal people or 1 Tommy
Recipe: While your muffin is toasting, cook your eggs in a lake of butter. Low heat is the trick to getting that magma-like yolk that remains liquid without exploding into egg lava with the first bite. After you gently flip the eggs, poke the yolk with your finger to ensure it has some give, or you’ll be eating hockey pucks of egg yolk.
Butter your muffins with more butter. Butter is healthy for you. Especially Irish butter from grass-fed cows (also available at that gourmet food supplier, Costco) which has a healthy Omega-3 profile. So don’t skimp on the butter. Live a little. My free ad campaign to the Butter Council:
Butter! It’s like buttah.
Remove the eggs before the yolks are firmly set because they will continue to cook after they are plated. Put them aside, and sear your tomato slices in the butter that’s left in the pan. Don’t cook them too long or they’ll get mushy. Just 15 seconds per side, and turn up the heat so they get a little char. If you have to use plain mozzarella, melt it atop the sliced muffins in a toaster oven or the broiler for a minute, to mimic the melty goodness of burrata.
Building the sandwich:
I preferred muffin, tomato, egg, cheese, pesto, but you can stack them however you like. Tomato tends to slide off the top of the egg. In fact I’d recommend going muffin, tomato, cheese, egg, pesto, to keep it easy to eat. And don’t slice your burrata until you’re ready to serve, or the creamy insides will ooze out like a disemboweled victim’s innards. Top with a dab of pesto, and serve with strong coffee or tea.
The crunch of a good English muffin (I prefer Food for Life’s sprouted ones, but Thomas’s is fine) with the sweet creaminess of butter, the acidic tang of a fresh tomato, the slightly sour milkiness of fresh mozzarella, and the basil freshness of pesto all in one bite. It’s like getting kicked in the face by Italy’s boot in the morning. I highly recommend it.
31 Jul 2014 / Thomas Pluck / 1