breakfast Sides and Snacks

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!

I love a good tomato salad. On most days for me, this is as simple as fresh tomatoes with balsamic and olive oil… and maaaaybe some Italian seasoning on top if I’m feeling crazy. However, I really wanted to 2.0 my go-to tomato salad for this blog, and for some reason jammy eggs and basil were calling to me to be added in. And so, this recipe was born. I find some of my favorite recipes are those that I just follow my weird kitchen instincts on in creating– anyone else?

Before you read on, let me caveat, this salad is hard to put in a box as to what meal it’s best for. I had it as a side to lamb and crispy potatoes (11/10 recommend) but it would just as easily lend itself to a healthy, vegetarian lunch over a bed of quinoa as it would to a brunch salad paired with fresh bread or hot cakes.


(Serves 2 as a side)

  • 2 eggs
  • 1 package mini heirloom tomatoes, halved
  • 10 sprigs fresh basil, roughly chopped
  • Drizzle of olive oil and vinegar
  • Sprinkle of salt and pepper
  • 1 tsp dried oregano
  • 1 clove garlic, minced


  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.
  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! 

What am I listening to as I make this?1612” by Vulpeck

What can I learn while I make this? How to make the perfect jammy eggs! First, what is a “jammy” egg? To me, it’s the perfect state of an egg. It has the slightest bit of runny yolk that’s mainly in a somewhat solidified but still soft state (like jam!). How do I make these? The internet is full of ideas but I pick the easy route. Fill a pot with enough water to cover the eggs once they go in. Bring that water to a boil, gently add in your desired number of eggs, and cook for 6 minutes with a lid. Then, remove the eggs and hold them under cold water. Once they’re cool, gently crack on the edge of a counter and peel off the shells. Enjoy!

What if I want another easy, hearty side salad? Don’t worry, the Carmel Kama’aina is full of them! Check these out-

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