Jammy Egg Heirloom Tomato and Basil Salad

"Brunch side? Dinner side? Lunch over quinoa? You name it, this jammy egg tomato basil summer salad can be it!"
-- @carmelkamaaina
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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 2 eggs
  • 1 package halved mini heirloom tomatoes
  • 10 sprigs fresh basil
  • 1 drizzle olive oil and vinegar
  • 1 sprinkle of salt and pepper
  • 1 teaspoon dried oregano
  • 1 clove minced garlic


  • Step 1

    Bring one inch of water to a boil in a small pot. Add eggs and cover with tight fitting lid. Cook for 6 minutes then immediately run under cool water. Once cool, gingerly peel off the eggs’ shells, then cut in half.

  • Step 2

    Slice tomatoes, chop basil, and mince garlic. Throw in a bowl, drizzle with seasonings, and top with the eggs. Enjoy hot or let cool!

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