Prep:  10 minutes
Cook:  10 minutes
Makes:  8 bruschetta
Serves:  4
Average: 4 (13 votes)
Recipe by: Australian Eggs
Leisurely entertaining, light lunch or brunch, this breakfast egg bruschetta can be enjoyed anytime.
Credit: Whisk Media Group

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Egg Bruschetta
Tomato and Basil Salad
Scrambled Eggs
Tomato and Basil Salad
  1. Combine tomatoes, oil, basil and chilli flakes. Season with salt and pepper. Set aside
Scrambled Eggs
  1. Whisk eggs, milk and parmesan together and season with salt and pepper
  2. Heat oil and butter in a non-stick pan over medium-low heat
  3. 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
  4. 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
  5. Spoon eggs onto sourdough and top with tomato salad. Garnish with extra basil, chilli flakes and shaved parmesan
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