Wednesday, June 6

Breakfast Bruschetta

Heirloom tomatoes are one of my favorite types of summer produce, and I couldn’t resist buying a few at the farmer’s market this past weekend. This dish is sort of a like a breakfast take on bruschetta and only has a few ingredients so that the tomatoes can really stand out. The creamy goat cheese and luscious egg yolks make this hearty enough for a weekend brunch, but the portability of the open-faced sandwich make this totally doable for a quick weekday breakfast. It can be a little messy to eat, though, so keep some napkins close by for after you finish.

Goat Cheese, Tomato & Egg Bruschetta:
  • Slice a small baguette in half, brush with olive oil, and toast in a skillet or grill pan until golden brown.
  • Meanwhile, combine 4 oz. goat cheese, the leaves from 3 sprigs of thyme, a splash of milk, salt, and pepper until the goat cheese is a spreadable consistency.
  • Spread the goat cheese on the grilled bread and top with sliced heirloom tomatoes.*
  • Meanwhile, melt 1 tbsp. butter in a hot skillet and cook 4 eggs until your desired doneness.
  • Divide the eggs over the toasts and top each with a handful of arugula, a drizzle of olive oil, salt, and pepper.
  • Serve immediately.

Serves two
*You will need one large or two small tomatoes.