Which is why we can't wait to make this bruschetta dish from TV chef Dean Edwards. Poached egg, crispy bacon and juicy cherry tomatoes are all topped on to a fresh chunk of bread. This brekkie contains a lot of protein so it will keep you fuller for longer and it's totally delish…a perfect weekend treat, we reckon!
- 750g cherry tomatoes
- 3 tablespoons cold pressed rapeseed oil
- 1 tablespoon balsamic vinegar
- 1 oval rustic loaf, cut into 4 long slices lengthways
- 300g unsmoked bacon
- 4 medium eggs, poached
- 2 tablespoons chopped parsley
Method1 Preheat the oven to 200c, gas mark 6. Place the tomatoes in a large baking tray and toss in 1 tablespoon of oil and balsamic vinegar. Season and bake for 20 minutes until soft.
2 Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.
3 Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.
4 Serve topped with a poached egg and sprinkle with parsley
Prep Time10 minutes
Cook Time20 minutes
Nutrition InformationServes 4
For more recipes from Farmhouse Breakfast Week, head here.
Other delicious breakfast recipes to try:
Banana & Pecan Yoghurt
Boiled Egg With Cheese Soldiers
Avocado & Cheese On Toast
Posh Bacon & Eggs