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.
If scrambled eggs and bruschetta had a baby it would be this tasty Brunch Bruschetta. Combining the best flavors of both, Brunch Bruschetta is eggs on toast with an elevated twist.
2 tbsp grated Parmigiano-Reggiano cheese (additional for garnish)
salt and pepper
Instructions
Preheat oven to 350 degrees
Place tomato cut side up on a baking sheet lined with parchment paper
Drizzle tomato with 2 tbsp olive oil, salt and pepper. Toss tomatoes to coat
Allow tomatoes to roast until skin begins to char (about 1 hour). Once tomatoes are cool enough to handle, rough chop.
In a small bowl, combine chopped tomatoes, remaining olive oil, lemon zest, lemon juice, thyme, basil, garlic. Salt and pepper to taste and mix to fully incorporate.
Allow tomato mixture to marinate for at least an hour (though overnight is even better).
Place bread slices on baking sheet.
Turn broiler on to high and place baking sheet on top oven rack. Toast bread for approximately 2 minutes on each side.
Place eggs in medium bowl and whisk with a splash of water, salt and pepper until ingredients fully incorporated.
Place butter in large skiller over medium heat. Once butter has melted add the eggs.
Cook eggs, stirring frequently until eggs are set but still a bit creamy.
Turn off heat and stir in grated parmesan.
To assembly bruschetta, spread a heaping tbsp of tomato compote on toasted bread slice and top with cheesy eggs.
Garnish with basil and parmesan. Salt and pepper to taste.
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