3–4 Yukon gold potatoes (~16 oz.), diced
14 oz. “cocktail” tomatoes (or cherry)
6–8 sourdough bread slices
4–5 Tablespoons olive oil, divided
4 garlic cloves, minced
2 teaspoons fresh rosemary, chopped
4 eggs, beaten
1 Tablespoon butter
Salt and pepper, to taste
1/2 cup romesco sauce
8 oz. burrata
Sesame seeds for garnish (optional)
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.