Wednesday, November 30, 2016

Savory Breakfast Bruschetta

Bruschetta Breakfast on top of a white plate in a kitchen

Mornings that begin with a savory breakfast are a foolproof way to prevent the day from going sour. Making breakfast is a routine for me. It makes me feel at home and prepares me for the full day ahead. Now, it would be a lie to say every meal in the AM is like this! Most are filled with a simple Italian bread and jam or soy yogurt and granola. I like to keep things simple. However, on the days I test my limits, I'm never disappointed when I take the extra time to treat myself.

At last, this recipe couldn't be easier. It looks as fresh as it tastes with hints of savory garlic and a surprise in the bread. Oh yes, darling friends. The bread has kalamata olives baked within it. A light taste of salt from the olives is enough. There's no need to add more to the recipe.

White plate with Eggs on top of bread next to a clear bowl with bruschetta mix

White plate on top of white marble with bruschetta on top of eggs and bread

Now, I warmed my pan to medium low so my eggs could lightly fry up while I chopped my tomato, clove of garlic and twig of basil. I added the goods to a bowl and stirred a tablespoon of olive oil after topping with fresh cracked black pepper. As my eggs started to lightly pop, I added my thick sliced bread to a toaster. Yep, friends ... I told you, as easy as possible. If you don't have a toaster. I recommend putting your bread in the oven on broil for 3 minutes on each side.

Once your bread is toasty, add the eggs on top and the bruschetta mixture all around. A classic, simple, happy meal that you just can't be upset about.

Happy cooking, mes amies!

A white plate on a white marble counter in a kitchen with bruschetta on trop of eggs and bread.

A white plate on a white marble counter in a kitchen with bruschetta on trop of eggs and bread.
Savory Breakfast Bruschetta 

Easy gourmet twist on the classic appetizer. Toasted artisan bread, fried egg and the perfect mix of fresh tomato and basil brings this all together for a foolproof happy morning.

Recipe by: The Salad Trip

- 2 Slices Kalamata Bread, Artisan
- 2 Eggs, fresh
- 1 Roma Tomato
- 1 Basil, stem
- 1 Garlic, clove
- 2 Tbs Olive Oil
- Pepper to taste


Prep pan with 1 Tbs Olive Oil on medium low heat. Once warm, add two eggs to pan. No need to stir, keep them sunny side up.

While slowly frying, cup up tomato, garlic and basil in a bowl. Add the other Tbs of olive oil, mix and add pepper. Allow to sit.

After about 4-5 minutes of the egg frying (the edges will be crispy and start to crackle), remove from heat and let sit.

Pop bread into the toaster or in an oven on broil (about 3 minutes each side). Once toasted, add an egg to each and top with tomato mix.

Sit down with your morning coffee, take a picture, post to instagram, #thesaladtrip and enjoy!


Prep time: 4 min  Cook time: 8 mins  Total time: 12 mins  Yield: 1 Servings (2 if you're really nice)

1 comment:

  1. Mmmm...I can't wait to make this with garden fresh tomatoes this summer! What a perfect breakfast!


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