This incredible breakfast bruschetta takes cues from Italian cooking for an easy, mouth-watering meal. Toast and garlicky tomatoes pair beautifully with a poached egg!
This easy breakfast bruschetta takes Italian flavours and turns them into a delicious, well-rounded meal. Traditionally, bruschetta calls to mind fresh tomatoes, but this version cooks them down with garlic for a warm and hearty meal.
Golden brown sourdough is topped with a rich tomato mixture and finished off with a drizzle of olive oil. The poached egg adds extra protein and flavour for a delicious breakfast twist.
Jump to:
👨🍳 About
❤️ Why you'll love it
🍅 Super easy to make
🍅 Nutritious and full of protein
🍅 The delicious flavour of bruschetta, but in breakfast version
Eggs and toast make a great classic breakfast, but sometimes you want to jazz it up.
To make the simple breakfast feel a bit fancier, we created these delicious sautéed tomatoes. Taking cues from Italian cuisine, we added a bit of garlic, a splash of olive oil and salt and pepper. Paired with runny egg yolk and a crispy piece of toast, it's a mouth-watering breakfast that's sure to start your day on the right foot.
Best of all, this easy recipe also works as a low-key dinner or even a quick lunch.
🍳 Ingredients & substitutions
- Sourdough bread: We love this recipe with sourdough, but you can also swap it out for crusty French bread or English muffins. We don't recommend making this with sandwich bread or Turkish bread, as the tomatoes might make softer types of bread too soggy.
- Egg: Using farm-fresh eggs ensures high quality and the best flavour. If you don't like your egg poached, feel free to swap it for scrambled eggs, a hard-boiled egg, fried egg or even fried egg whites.
- Olive oil: We recommend using a high quality extra virgin olive oil for best results
- Garlic: Garlic adds lots of flavour to these tomatoes, but if you don't like it, feel free to leave it out.
- Small, sweet tomatoes: We used cherry tomatoes for this recipe, but any ripe, sweet tomato will work. You could also use Solanato tomatoes or Roma tomatoes, chopped into small pieces.
- Salt and pepper: use these to taste to add extra flavour
💭 FYI & FAQ
Did you know that 'bruschetta' doesn't refer to a chopped tomato topping – it refers to the toast?
The word 'bruschetta' comes from the Italian verb 'bruscare', meaning 'to toast'. Traditional bruschetta is simply grilled bread rubbed with garlic, drizzled with olive oil, and sprinkled with salt.
FAQ
Bruschetta is typically a starter, but in the case of this recipe, it is the main meal when served on a generous piece of toast and topped with an egg.
Bruschetta is typically made with healthy ingredients, making it a great way to start the day. This breakfast bruschetta adds even more nutritional value, thanks to the extra protein in the egg.
The best way to keep bruschetta from getting soggy is to eat it soon after plating it. It also helps to use crusty bread, like toasted French bread slices, sourdough, ciabatta or pane di casa.
🪄 Variations
Ways to change up your breakfast bruschetta include:
- Adding diced red onion to the tomato mixture while it cooks for extra crunch and sweetness
- Top your bruschetta with crushed red pepper flakes for a spicy take.
- Top your bruschetta with fresh basil for a herbaceous touch.
- Stir baby spinach leaves in the tomato mixture while it's cooking (they will wilt) to add extra veggies.
- Before topping your toast with the tomatoes and egg, spread it with cream cheese for extra flavour, fat and protein.
- Spread your toast with a thin layer of basil pesto before adding tomatoes and egg.s
- Add smashed avocado for extra veggies, fat and nutrients.
👍 You might also enjoy
- The Best Basic Avocado Toast
- Amazing Vegan Ricotta Toast
- Fancy But Simple Banana Date Peanut Butter Toast
📖 Recipe
Breakfast Bruschetta Recipe - Easy + Delicious
- Total Time: 19 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This incredible breakfast bruschetta takes cues from Italian cooking for an easy, mouth-watering meal. Toast and garlicky tomatoes pair beautifully with a poached egg!
Ingredients
- 2 slices of thick sourdough bread or similar
Poached egg
- 2 eggs
- Splash of vinegar
Cooked tomatoes
- ½ Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 200g sweet small tomatoes, cut in half (if using larger tomatoes, cut them into smaller pieces)
- Pinch of salt
- Pepper
Instructions
Poaching the egg
- Bring about 4 cups (1 litre) of water to a gentle simmer (not boiling, just little bubbles rising), and add a splash of vinegar.
- Crack each egg into a small bowl/ramekin (one egg per bowl)
- Use a spoon to stir the water in one direction, making a vortex.
- One at a time, carefully slide each egg into the centre of the vortex.
- Leave the eggs undisturbed for 3-4 minutes until the whites are set, but the yolk is still soft.
- Use a slotted spoon to lift the eggs out of the pot. Pat them dry on a paper towel if needed.
Cooking the tomatoes
- Heat olive in a small fry pan, over medium heat.
- Once the pan is warm, add the diced garlic.
- Cook until fragrant, stirring frequently, about 1 minute.
- Add the tomatoes to the pan.
- Stir to coat the tomatoes with garlic and olive oil.
- Add a pinch of salt and a couple of cracks of black pepper to taste.
- Turn the heat down to medium-low, and continue cooking, stirring occasionally until the tomatoes begin to break down, about 10 minutes.
- When the tomatoes are really saucy and have lost all their structure, you know it’s ready.
- Remove from heat.
Assembling the breakfast bruschetta
- Toast your bread until golden brown.
- Top the toast with the cooked tomatoes and poached egg.
- Finish it off with a drizzle of olive oil and an extra pinch of salt and pepper, if you'd like.
- Serve warm and enjoy immediately.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Sautee
- Cuisine: Italian
We'd love to know what you thought of this recipe! Please leave a comment and give it a rating down below!
Jackson says
Seriously delicious and easy breakfast to make on a weekend. I love these poached eggs with heaps of flaky salt