Garden Egg Bruschetta is a lighter, summery, version of breakfast bruschetta. Great when you've got extra ingredients left over from the week to use for the weekend. This recipe resulted from a hectic week of cooking & boy did it satisfy. A fun recipe for brunches, Garden Egg Bruschetta can be made to feed just one person, or a big crowd. We hope you enjoy this savory & bright breakfast delight!
Basil pesto. This ingredient is used a lot in our household (apartment). Simply basil, garlic, cannellini beans, salt & pepper and lemon blended together, basil pesto is a staple for me. I use it on pizzas, various bruschetta (like this one), and as a dip for veggies and chips.
Slice your baguette thinly at a 45 degree angle and toast your baguette in the oven to a light brown (2-3) minutes. (Or use a toaster if you've got one!)
Add your eggs to your skillet heated on medium high with a table spoon of olive oil, salt & pepper. Scramble until eggs are a thick and fluffy consistency, about 3 minutes. Take the eggs off the heat.
Spread your bruschetta with the basil pesto and top each piece with a helping of scrambled eggs, sliced tomatoes and radish sprouts. Add salt and pepper to taste & enjoy!