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Breakfast Bruschetta

Serves 4

25 min

Breakfast Bruschetta

Recipe GLPRc1e857dc6804db

0.0(0)
Italian
Appetizer
25 min
Servings: 4
Oven
Stovetop
SNAP eligible

Crispy toasted bread slices topped with creamy goat cheese, herb-infused scrambled eggs, and fresh cherry tomatoes with basil. A delicious Mediterranean-inspired breakfast or appetizer that's elegant enough to serve guests.

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Ingredients

1 baguette or crusty French bread loaf, cut into thick diagonal slices

3 tablespoons extra virgin olive oil, divided

4 large eggs

2 teaspoons whole milk

1 teaspoon fresh basil and kale pesto

1/2 cup crumbled goat cheese

1 cup cherry tomatoes, quartered

2 tablespoons fresh basil, chopped, plus extra for garnish

Salt and freshly ground black pepper to taste

Directions

  1. Preheat your oven to 375°F (190°C). Arrange the bread slices in a single layer on a baking sheet. Lightly brush or drizzle both sides with 2 tablespoons of the olive oil. Bake for 8–12 minutes until the bread is golden brown and crispy. Watch carefully to avoid burning.

  2. While the bread toasts, prepare the scrambled eggs. In a small bowl, whisk together the eggs, milk, pesto, and a pinch of salt and pepper until well combined.

  3. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Pour in the egg mixture and cook, stirring gently and frequently, until the eggs are softly scrambled and just set (about 4–5 minutes). Transfer to a clean bowl and set aside.

  4. In another bowl, combine the quartered cherry tomatoes with the chopped fresh basil, a small pinch of salt, and a grind of black pepper. Toss gently and set aside.

  5. Once the bread is toasted and cooled slightly, spread each slice with an even layer of crumbled goat cheese, top with a spoonful of the warm scrambled eggs, and finish with a generous spoonful of the tomato and basil mixture.

  6. Arrange the bruschetta on a serving platter, garnish with additional fresh chopped basil and a light grinding of black pepper. Serve immediately while the toast is still warm.