I might as well just go ahead and call this one the Triple B, because this Burrata Breakfast Board is a game-changer.
It’s coming to you before Labor Day for the best reason: you’re going to want to prepare this for your weekend festivities.
Labor Day weekend is so bittersweet; the last weekend of the summer before school starts, before temperatures begin to drop, and leaves begin to fall.
Even if you’ve been working all summer, there’s something about Labor Day that symbolizes a “settling down” after summer, isn’t there?
So you’ll find me with a Triple B Burrata Breakfast Board, a big cup of coffee, and a fork, because I won’t be sharing.
If you have more typical Labor Day weekend plans such as one last cabin visit on a lake, with a boat, friends, and family, then the Triple B Breakfast Board is also perfect for you! Probably more so, because it definitely feeds a group.
It’s perfect for a lazy morning; guests can create their own breakfast adventure. A little bit of this, a little bit of that…
Let’s see those options!
- The star: BURRATA. Well, one of the stars, but really, I cannot get enough of this creamy, soft, mellow cheese.
- ROMESCO SAUCE. Hi, um, have you tried this yet? Because it’s everything you need in ALL YOUR MEALS these days.
- Crispy Rosemary Garlic Potatoes – a favorite, loaded up with rosemary and garlic. Yes, please.
- Slow roasted tomatoes – a sweet, delicious way to add in fresh, end-of-summer produce
- Soft scrambled eggs – have you had eggs that melt-in-your-mouth? These are it, and there’s no turning around.
- Grilled toast – what’s a breakfast board without toast?
So what are the logistics here?
Whatever you want them to be!
I like to grab a piece of toast and then spread a generous amount of romesco and burrata, topped with roasted tomatoes, and some soft scrambled eggs. Then I like to eat the potatoes as they are, cause that’s just how I am!
Like I said: it’s a choose your own adventure breakfast! You can’t go wrong. I can’t wait to hear your favorite combinations…ready, set, go!
Burrata Breakfast Board
- 3-4 Yukon gold potatoes ~16 oz., diced14 oz. “cocktail” tomatoes (or cherry)6-8 sourdough bread slices4-5 Tablespoons olive oil, divided4 garlic cloves, minced2 teaspoons fresh rosemary, chopped4 eggs, beaten1 Tablespoon butterSalt and pepper, to taste1/2 cup romesco sauce8 oz. burrataSesame seeds for garnish (optional)
- Note: You will need to prepare the romesco sauce if you don’t already have it on hand. Tomatoes: Pre-heat oven to 400°F. Prepare the tomatoes by halving, tossing with approximately 1 Tablespoon olive oil, and salt and pepper. Place on a baking sheet with the cut side up. Roast for 35 minutes, give or take 5 minutes depending on the size of your tomatoes. They should be wrinkled. Potatoes: Prepare the potatoes by halving, then quartering, the potatoes to create a small bite-sized dice (~1/2 inch). On a large baking sheet, toss potatoes with 1-2 Tablespoons olive oil, and salt and pepper to taste. Bake in the 400°F oven for 25-30 minutes, tossing halfway through cook time to crisp evenly. When potatoes have finished cooking, toss with garlic and fresh rosemary.Toast: You can choose to toast your bread in a toaster, or grill on a grill pan. Brush each side with olive oil, and place on a grill pan heated over medium heat, turning once side is toasted (~2-3 minutes). I like to halve the slices after grilling if they’re large.Soft scrambled eggs: Make right before you’re ready to serve! Heat a medium non-stick skillet over low-medium heat. Melt butter in the middle of the pan, adding beaten eggs once it’s melted. As eggs slowly set, use a rubber spatula to push them around, creating large egg pillows. Gently push them around for 3-4 minutes until just set; be sure to not overcook!When ready to serve, plate burrata on top of romesco sauce, and top with sesame seeds (or everything but the bagel spice!). Add the remaining parts to the platter: roasted tomatoes, potatoes, toast, and soft scrambled eggs. *You could also individually plate if you don’t want to serve family style.