Burrata Eggs
Closing out our 6 ingredient summer series with a meal worthy of those late summer nights. Creamy burrata and eggs are next level amazing when paired with your fresh garden tomatoes and herbs. Serve it up on some sourdough and watch the sunset, knowing that you saved time and money this summer with these 6 ingredient recipe gems!
6 eggs
1 lb cherry tomatoes, halved
2 bunches parsley, roughly chopped
½ pound bacon, sliced into pieces
1 lb burrata (4 pieces)
Herb olive oil
Directions:
In a large skillet, fry bacon pieces until golden brown and crispy. On medium heat, add halved cherry tomatoes and chopped parsley. Season with a lot of freshly ground pepper. Sauté until parsley has cooked down a bit. Lower heat. Scatter burrata pieces into the skillet, then crack eggs into the remaining areas. Cook on medium low heat until eggs are done to your liking. Top with herb olive oil. Serve alone or alongside buttered sourdough bread.
