Name: Burrata with Roasted Tomatoes and Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1.5 oz prosciutto; 2 oz burrata cheese; 1 cup cherry tomatoes; 0.25 tbsp extra virgin olive oil; 1 tsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby arugula; 1 tsp fresh basil

Burrata with Roasted Tomatoes and Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Burrata with Roasted Tomatoes and Prosciutto

Soft-poached eggs and blistered cherry tomatoes served over a bed of peppery arugula with creamy burrata and salty crisped prosciutto.

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NUTRITION

Protein

35.6g

Fat

38.0g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1.5 oz prosciutto

2 oz burrata cheese

1 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

1 tsp fresh basil

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PREPARATION

1
Heat a skillet over medium heat and add the extra virgin olive oil.
2
Add the cherry tomatoes to the skillet and sauté for 5 minutes until the skins are blistered and soft.
3
Add the prosciutto slices to the same skillet and cook for 2 minutes per side until they reach a delicate crunch.
4
Bring a pot of water to a light simmer and poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny.
5
Arrange the baby arugula on a plate as a base for the meal.
6
Top the greens with the roasted tomatoes, crisped prosciutto, and the creamy burrata cheese.
7
Place the poached eggs on top, drizzle with balsamic vinegar, and season with sea salt, black pepper, and fresh basil.