Tuesday, October 4, 2016

BREAKFAST BRUSCHETTE

Several years ago in California I had a delicious breakfast bruschetta. I decided to make it a little differently by add sundried tomatoes and pesto. Bruschetta is singular and bruschette is plural. This is definitely more than one bruschetta. This serves two hungry people. Just add a bowl of cut-up fruit and this is a completely satisfying breakfast.


4 slices Italian bread, toasted
4 T (60 ml) plain goat cheese, room temperature
4 large eggs, scrambled
Salt and finely ground black pepper
2 T (30 ml) snipped chives
4 T (60 ml) sundried tomatoes in oil, minced
4 T (60 ml) pesto
4 large leaves basil, rolled up and thinly sliced

Spread goat cheese on warm toasted bread slices. 
Top with scrambled eggs. 
Season eggs with salt and pepper.
Sprinkle on some chives.
Add a tablespoon of sundried tomatoes.
Add a tablespoon of pesto and top with a few strips of basil.

Serves 2

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