I’ve made this a couple times now and it’s one of my favorite brunch items. Mornings are crazy busy so by the time I get around to my cup of coffee and breakfast it’s almost lunch time which I don’t mind. The pictures don’t have the egg, so I’ll have to add them next time I make this.
Burrata with Hot Honey on Ciabatta
(Adapted from Justine Snacks)
2 large eggs
2 oz. burrata about 1 small ball
2 rolls fresh ciabatta
1 tbsp butter or olive oil
2 tbsp raw honey
2 tsp sambal oelek chili paste
1 tsp red pepper flakes
salt & pepper to taste
For the toast
Turn your skillet on high heat. Cut the ciabatta rolls in half lengthwise and slather with either butter or olive oil.
Toast the rolls (face side down) on the skillet for 1-2 minutes or until golden brown. Flip and toast for another 30 seconds to 1 minute
Bring a pot of water to a boil and poach to eggs, do this by dropping the eggs into the boiling water, swirl the water once with a spoon and let the eggs cook for about 4 minutes. Remove from the water and set aside in a bowl with about 1 tbsp of water in it to help them rest.
For the hot honey
In a small bowl, whisk together the honey, sambal oelek and red pepper flakes – and boom that’s the hot honey!
To assemble
Top your toasted bread with burrata on one side and the egg on the other, embrace the runny yolk! (if you’re into that) Salt & pepper to taste.
Drizzle each portion generously with hot honey and serve warm!
