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Egg Bruschetta
Recipe By:
Australian Eggs
www.australianeggs.org.au
[1]
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4
Makes:
8 bruschetta
Leisurely entertaining, light lunch or brunch, this breakfast egg bruschetta can be enjoyed anytime.
Tomato and Basil Salad
Ingredients
200g mixed cherry tomatoes, halved
1 tablespoon extra virgin olive oil
2 tablespoons basil leaves, torn
½ teaspoon chilli flakes, plus extra for garnish
Method
Combine tomatoes, oil, basil and chilli flakes. Season with salt and pepper. Set aside
Scrambled Eggs
Ingredients
6 eggs
2 tablespoons milk or cream
2 tablespoons grated parmesan
Salt and pepper
2 tablespoons olive oil
30g butter
8 thick slices sourdough, toasted
Shaved parmesan to serve (optional)
Method
Whisk eggs, milk and parmesan together and season with salt and pepper
Heat oil and butter in a non-stick pan over medium-low heat
Add eggs. Using a silicone spatula or wooden spoon, gently push the set eggs from the edges of the pan to the centre to create a large silky curd
Continue for 1-2 minutes or until three-quarters of the mixture is set. Remove from heat to allow the residual heat to finish the cooking
Spoon eggs onto sourdough and top with tomato salad. Garnish with extra basil, chilli flakes and shaved parmesan
Links
[1] https://www.australianeggs.org.au
