Burrata, Bacon, Eggs and Tomato Pesto Sandwich

This sandwich is full of flavor with bacon, eggs, pesto, burrata and tomatoes.

The Deets

This is the ultimate long weekend breakfast stack! Picture this: a warm, toasted slice of homemade sourdough bread as the foundation, topped with layers of creamy burrata, juicy tomatoes, and a deliciously savory combo of bacon, eggs, and pesto. Inspired by the “Pookie” sandwich at @freshnantucket, I put my own twist on it by adding eggs and swapping in homemade sourdough, making it even more satisfying.

To create this breakfast masterpiece, I first cooked the eggs, gently folding the crispy bacon and vibrant pesto right into the eggs as they set—this little trick melds all those savory flavors beautifully. Meanwhile, I toasted the sourdough until golden and slightly crisp. Then, I added a layer of burrata, letting it melt slightly on the warm toast for an extra creamy base. Next came the ripe tomatoes, adding a burst of freshness to balance the richness of the burrata and eggs.

Finally, I topped it all off with the bacon-pesto eggs and gave it a little sprinkle of salt and pepper. This sandwich is everything you could want in a breakfast: creamy, crispy, savory, and fresh. It’s a delightful weekend treat that’s perfect for slow mornings with a cup of coffee. Full recipe below—enjoy every bite! If you enjoyed this recipe, check out my breakfast recipes here.

If you are making homemade pesto, you can follow my recipe for that HERE.

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Burrata, Bacon, Eggs and Tomato Pesto Sandwich

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Ingredients

• ▢ 2 eggs
• ▢ Pesto Homemade or store bought
• ▢ A few strips of bacon
• ▢ Bread of choice this is homemade sourdough but I think ciabatta would probably be best
• ▢ Heirloom tomatoes
• ▢ Burrata
• ▢ Olive oil
• ▢ Salt
• ▢ Pepper
• ▢ 1 tbsp butter

Instructions 

• Cook bacon in a pan on medium heat until desired crispiness. Transfer to a paper towel lined plate and wipe oil from pan.
• Melt butter in the pan on medium / low heat. Whisk 2 eggs in a bowl and then pour into the pan creating an even layer. Add bacon and pesto to the middle. Fold in the sides and let cook for another minute to ensure egg is cooked through, being careful not to burn the egg.
• Toast sourdough bread and slice tomato. Season with salt and pepper. Add burrata and tomatoes to the bread along with the egg wrap. Enjoy!

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