4 burger buns
250 g tomatoes, cubed
2 tbsp mild olive oil
1 sprig rosemary, leaves finely chopped
handful parsley, chopped
2 tbsp red wine vinegar
2 tbsp light muscovado sugar
sea salt to taste
freshly-ground black pepper to taste
10 g butter
4 slices Taleggio cheese, if you wish a lot of cheese (can be omitted)
50 g smoked mozzarella, thinly sliced
small handful basil, chopped
Slice the buns in half. They can be served warm or toast them before serving.
For the tomato jam, place all the ingredients in a pan and boil for about 10 minutes on medium-high heat or until the tomatoes begin to caramelize. Turn off the heat.
Beat the eggs, salt, and pepper in a bowl with a fork. Melt butter in a pan, add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides. When all the middle has been tipped to the sides, turn off the heat and let sit for 1‒2 minutes while you prepare the burger.
If using Taleggio cheese, place it on the omelet and fold over once in half, and then again to make a quarter. Fold the same even if not using Taleggio.
Assemble the burger. Spread a generous portion of tomato jam on the bottom bun, top with mozzarella and more jam. Top with the omelet, basil, rucola and the top half of the bun, which has also been smeared with jam. Serve immediately.