Dean Edwards' recipe for a breakfast treat: Bacon & Egg Bruschetta

Published Saturday, Feb 8 2014, 08:00 GMT  |  By  |  Add comment
We all know breakfast is the most important meal of the day but sometimes it's tough to think of exciting recipes first thing in the morning.

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!

Breakfast bruschetta

© Farmhouse Breakfast Week


  • 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


1 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 Time

10 minutes

Cook Time

20 minutes

Nutrition Information

Serves 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