Breakfast bruschetta

A healthy weekend treat for the whole family

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes



750g cherry tomatoes

3 tbsp cold-pressed rapeseed oil

1 tbsp balsamic vinegar

1 oval rustic loaf, cut into 4 slices lengthways

300g unsmoked bacon

4 medium eggs, poached

2 tbsp chopped parsley


1. Preheat the oven to 200°C/R6.

2. Place the tomatoes on a large baking tray and toss in 1 tablespoon of the oil and the balsamic vinegar. Season and bake for 20 minutes until soft.

3. Meanwhile brush the bread with the remaining oil, place on a baking tray and add to the oven with the tomatoes for the last 10-12 minutes of cooking.

4. Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.

5. Top each piece of bread with a poached egg and serve sprinkled with the parsley.

Recipe and image courtesy of Shake Up Your Wake Up

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