Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Sausage and Tomato Tartine with Burrata Foam and Herb Oil
A modern French-inspired open-faced sandwich that deconstructs the classic French breakfast. Featuring caramelized sausage, roasted tomato compote, and a silky burrata cheese foam served on crispy bread with an innovative herb-infused oil drizzle. This fusion dish respects French culinary traditions while embracing contemporary plating and molecular gastronomy techniques.
55 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour3/10
Umami7/10
Spicy1/10
🥄 Texture
Crunchy toasted bread and crisply browned sausage provide a pronounced contrast to the pillowy, creamy burrata and the silky, slightly runny egg yolk. Roasted tomatoes add a tender, jammy component while herb oil and butter add a smooth finish.
👃 Aroma
Warm, savory notes of browned sausage and butter dominate, rounded by the caramelized tomato's sweet-tangy scent. Fresh herb oil brings bright green top notes while the burrata contributes a subtle milky creaminess to the overall bouquet.
🍷 Pairs Well With
A medium-bodied Italian red such as Sangiovese or Chianti, or a dry sparkling wine (Prosecco or Cava) to cut the richness; alternatively a crisp, hoppy pale ale pairs well with the sausage and toast.
🥗 Side Dishes
Simple arugula salad with lemon vinaigrette and shaved Parmesan; roasted or smashed fingerling potatoes with rosemary; quick-pickled fennel or a marinated olive and white bean salad.
Ingredients(11 items)
- 14 thick-cut sausages (300g total, sliced into 1/4-inch rounds)
- 24 large tomatoes (800g total, halved and seeded)
- 31/2 cup olive oil (divided: 1/4 cup for cooking, 1/4 cup for herb oil)
- 43 tablespoons butter (divided: 2 tablespoons for sausage, 1 tablespoon for bread)
- 54 large eggs (for soft-boiled garnish)
- 6200g cheese (burrata or fresh mozzarella, divided into 4 portions)
- 74 slices artisanal bread (1-inch thick, cut on bias)
- 82 tablespoons fresh herbs (parsley, chives, tarragon - finely chopped)
- 91 teaspoon sea salt
- 101/2 teaspoon black pepper
- 111/2 teaspoon Dijon mustard (optional, for depth)
Nutrition Information(per serving)
585
Calories
28g
Protein
22g
Carbs
42g
Fat
Instructions
- 1
Preheat oven to 400°F (200°C). Place tomato halves cut-side up on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 25-30 minutes until caramelized and concentrated. Remove and set aside.
- 2
While tomatoes roast, prepare the herb oil: combine 1/4 cup olive oil with finely chopped fresh herbs in a small bowl, let infuse for 15 minutes, then strain through fine mesh if desired for clarity (or keep rustic with herbs visible).
- 3
Bring a pot of water to a gentle simmer. Carefully add eggs and cook for 6-7 minutes for soft-boiled with runny yolks. Transfer to ice bath immediately, then gently peel under cool running water.
- 4
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add sausage slices in a single layer and cook 3-4 minutes per side until golden and crispy. Transfer to paper towels to drain.
- 5
Brush bread slices on both sides with remaining 1 tablespoon softened butter. Toast in the oven at 400°F for 4-5 minutes until golden and crispy.
- 6
To assemble: Place each toasted bread slice on a serving plate. Spread a thin layer of roasted tomato compote on each slice.
- 7
Arrange crispy sausage slices on top of tomato in an overlapping pattern (about 4-5 slices per tartine).
- 8
Gently tear burrata cheese into small pieces and distribute over sausage. The warmth will slightly soften the cheese.
- 9
Cut soft-boiled eggs in half and place on top of each tartine, allowing yolk to cascade slightly.
- 10
Drizzle generously with herb oil around the plate and over the tartine. Finish with a pinch of fleur de sel and fresh cracked pepper.
- 11
Serve immediately while bread is still warm and eggs are still slightly warm.
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