Serves = 4
- 8 free range eggs
- 2 large tomato
- 1 medium red onion
- 2 cloves garlic
- 1 cup baby spinach leaves
- 2 tbs extra virgin olive oil
- 8 slices multigrain bread
- 1/2 cup fresh basil leaves
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Quick & Wholesome Breakfast Bruschetta
Bright and colourful, did you know this is pronounced ‘broo-sketta’?
10
mins
8
ingredients
$3
/ person
Gear
Ingredients
It’s this easy
- Bring a saucepan of water to the boil and add eggs to boil for 5 minutes
- Once the 5 minutes is up, place the boiled eggs into a bowl of cold or ice water to cool
- Dice the tomato, red onion and garlic and finely chop the basil leaves
- Heat olive oil in a small frypan, add the red onion and garlic and cook for 2 minutes
- In a bowl mix the diced tomatoes, baby spinach leaves and fresh basil, then add the red onion, garlic and olive oil from the frypan and combine
- Toast the bread and brush with any remaining olive oil from the frypan
- When the eggs are cooled, peel off the shell
- Top the toast with the tomato mixture and boiled eggs (cut into halves)
Tweaks
- If you don't have fresh basil leaves add dried basil (2 tsp) to cook in the pan with the red onion and garlic
Notes
Nutrition information (per serve):
- Energy (1363kJ)
- Protein (17.8g)
- Total fat (12.8g)
- Saturated fat (1.9g)
- Carbohydrate (30.8g); Starch (25.2g), Sugars (5.6g), Added sugars (0g), Free sugars (0g)
- Dietary fibre (6.9g)
- Sodium (440mg)
- Calcium (118mg)
- Iron (2.1mg)
