Breakfast Series: #1

Sourdough with Soft Boiled Eggs, Ricotta, Walnut & Slow-roasted Tomatoes

Some inspiration for a slow, weekend morning breakfast that feels a little lavish. If entertaining, you can roast the tomatoes  & walnuts in advance. 


- Sourdough

- Cherry / truss tomatoes

- Garlic cloves

- Olive oil / salt / pepp

- Ricotta or cheese of choice (goats cheese / burrata would also work well)

- Lemon

- Fresh basil

- Walnuts


1. Preheat oven to 200c fan forced. Mix together the tomatoes (whole), garlic cloves (maybe 4-6), salt, pepp, and oil together in a bowl and lay on a baking sheet. Cook in oven until tomatoes are soft, juicy and begin to shrivel (around 45min-1hr).

2. Boil the eggs to your desired amount (soft or medium). We use this egg timer which is amazing. You just pop it in the pot with water and use as a guide. When eggs are done, transfer them into a bowl with cold water and ice to stop the cooking process and set aside to cool. When cooled, peel eggs. 

3. Roast the walnuts on the stove top for a bit to bring out the flavour, and chop up. Mix the ricotta, some lemon zest, salt & pepp. 

4. Toast sourdough, and when its still hot, rub one of the roasted garlic cloves on top, and butter. Add ricotta mixture, and then the slow-roasted tomato. Add the boiled eggs, roasted walnuts and fresh basil. Drizzle in olive oil or some balsamic glaze. 


Greer wears Kimono Top and Leisure Shorts - Daffodil - Copper

Maddie wears Billie Smock Dress - Rattan - Cinnamon


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