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Avocado Toast with Burrata and Egg

This avocado toast with burrata and egg is a decadently delicious, protein packed breakfast or lunch. It’s even marvelous as a light dinner!

avocado toast with burrata and egg

If you follow me on Instagram or Facebook, this open-faced sandwich will look familiar to you.

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That’s because my daughter had this for breakfast our first morning in San Francisco, just before boarding the ferry to Alcatraz. Here’s that photo of the avocado toast with burrata and egg from Norcina, a modern Italian cafe near the Embarcadero.

If you’re looking for a more filling main course using avocado, try my
Pasta with Avocado and Cherry Tomatoes!

avocado toast with burrata and egg

So many of you commented on this photo when I shared it on my Instagram story that I decided to make it at home and share it with you. All credit goes to Norcina Cafe for the recipe idea.

Craving something sweeter?
Try my Avocado Mousse for a surprisingly chocolatey (and healthy) dessert!

Avocado Toast with Burrata and Egg

inspired by Norcina, San Francisco –                 makes 2

FULL PRINTABLE RECIPE BELOW

Ingredients

  • ciabatta roll, cut in half, toasted
  • a few tablespoonfuls of burrata (make sure it’s good quality like Di Stefano)
  • one ripe avocado, peeled and cut in half lengthwise and then cut into slices, but left intact
  • one egg, organic and free range (if possible)
  • sea salt
  • (optional: poppy seeds, Everything but the Bagel seasoning, or anything similar)

Put the egg in a pot with cold water so that it’s covered (with water). Bring to a boil, remove from heat and cover. For soft boiled, remove the egg and put in cold water at 1 1/2 to 2 minute mark. Remove at 2 1/2 minutes for a more cooked egg.

Note: you can use a pre-cooked egg, but the warm egg on this really adds to the enjoyment of this sandwich. 

While the egg is cooking, spread burrata on the ciabatta toast.

spreading burrata on toast

Put the ciabatta toast on a plate, and set aside.

burrata on toast

Add half of the sliced avocado to each toast half.

avocado toast with burrata and egg

When the egg is ready, remove the shell and cut in half, lengthwise. Place on the avocado half. Sprinkle with salt.

avocado toast with burrata and egg

Nothing wrong with stopping here and eating it plain. So delicious with the warm egg!

avocado toast with burrata and egg

However, go ahead and sprinkle with seeds, seaweed flakes, etc. The original sandwich from Norcina included a little bit of chopped bacon. I omitted it to keep it vegetarian because I don’t think it’s necessary, but you definitely could “gild the lily” if you chose.

avocado toast with burrata and egg

Enjoy!

avocado toast with burrata and egg

Avocado Toast with Burrata and Egg

Servings: 2
Prep Time: 7 minutes
Cook Time: 2 minutes
Total Time: 9 minutes
A light and delicious egg and avocado toast twist with burrata.
5 from 17 votes

Ingredients

  • ciabatta roll cut in half, toasted
  • 3 tbsp burrata more or less, make sure it's good quality like Di Stefano
  • 1 avocado ripe, peeled and cut in half
  • 1 egg organic and free range (if possible)
  • ¼ tsp sea salt to taste
  • optional: poppy seeds, Everything Bagel seasoning, or anything similar

Instructions

  • Put the egg in a pot with cold water so that it's covered (with water). Bring to a boil, remove from heat and cover. For soft boiled, remove the egg and put in cold water at 1 1/2 to 2 minute mark. Remove at 2 1/2 minutes for a more cooked egg. 
  • While the egg is cooking, spread burrata on the ciabatta toast
  • Put the ciabatta toast on a plate, and set aside.
  • Add half of the sliced avocado to each toast half.
  • When the egg is ready, remove the shell and cut in half, lengthwise. Place on the avocado half. Sprinkle with salt.
  • If desired, sprinkle with poppy seeds, Everything But the Bagel seasoning, seaweed flakes, etc. Enjoy!

Notes

You can use pre-cooked eggs on this, but the warm egg really adds to the enjoyment of this sandwich.

Nutrition

Serving: 1 | Calories: 252kcal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 333mg | Potassium: 522mg | Fiber: 7g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 1mg

Here’s a tuna, egg and tomato, protein rich and nutritious recipe.

tomato tuna egg salad

If you love avocado toast with burrata and egg, here’s another similar dish from Cynthia at What a Girl Eats: egg salad with bacon.

What a Girl Eats Egg Salad and Bacon
Photo copyright WHAT A GIRL EATS (Cynthia Woodman)

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5 from 17 votes (17 ratings without comment)

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