My recent lack of posting was brought to you by the following sponsors: snow days, early dismissals, late starts, sick children and a general January malaise. Fingers crossed February goes more smoothly (and quickly). If I have to zip one more winter jacket or wipe one more runny nose I will lose my mind.
With that out of the way, let’s talk about everyone’s favorite meal: brunch!
What could be better than brunch? It’s a culinary free-for-all. In the mood for breakfast? Done. Prefer lunch food? No problem. Large quantities of alcohol and desserts your jam? Perfect! I would eat brunch every day if I could.
It’s easy, though, to get stuck in brunch rut. I’m loving this recipe because it takes a brunch classic — what’ brunch without an eggs? — and makes it new again.
If cheesy scrambled eggs and classic bruschetta had a baby, it would be this Brunch Bruschetta. A little bit lunch food, a little bit breakfast. In short, the perfect Brunch dish. Though I wouldn’t say no to eating it any other time of day either.
With a little forethought, this dish is easy to pull together, even when you’re still bleary eyed (maybe hungover?) and brunch guests arrive in 15 minutes. Not that you’re guests will ever know. These bruschetta are so delish and so pretty on the plate, your guests will swear you’ve been slaving away in the kitchen for hours. Don’t tell them. Take the praise.
To start, you’ll halve the tomatoes (whatever kind you like is fine) and roast them in the oven.
Once the tomatoes are roasted, they get chopped, combined with a bunch of other yummy ingredients and left to marinate into yummy tomato goodness. This can easily be done the day before to make morning prep a breeze.
The next morning, you’re going to toast some bread slices (I went with a sourdough) in the broiler and make some cheesy scrambled eggs (for this dish they’re best left a little creamy rather than dry.)
All that’s left is assembly. A generous spread of tomato compote top with eggs and basil. And voila! An easy and scrumptious new brunch classic.