Breakfast bruschetta

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
8 slices Tuscan style bread
12 eggs
1/4 tsp salt
60ml water
1/4 tbsp hot red pepper sauce
25g sweet butter
150g Montrachet goat cheese, softened
40g marinated sun dried tomatoes, julienned
Fresh basil leaves, as garnish
Basil Pesto, recipe follows
1 turn fresh black pepper

For the basil pesto

2 cloves garlic, chopped
1 tsp salt
20g pine nuts
75g grated Reggiano Parmesan
250ml olive oil
22g chopped fresh basil leaves
2 tsp lemon juice
1) Toast the bread and keep while preparing the eggs. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth.

2) In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled.

3) Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sun dried tomatoes, fresh basil leaves and drizzle with basil pesto.

Basil Pesto:

Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.

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