Breakfast Bruschetta

Who says you can’t eat bruschetta for breakfast??!! Top this traditional appetizer with a poached egg and you have an amazing meal!

Breakfast Bruschetta -- a fun, breakfast twist on the traditional recipe. #SpringMadeSimple at

Spring is in the air. And I couldn’t be more excited about it. This is the time of year when it becomes really easy to eat healthy. Produce is at it’s best. You can grill out any day of the week. Farmer’s markets are popping up. Gardening season is about ready to kick off… If you live in Chicago, be sure to come see me at The Home Depot Garden Party this Saturday. I’ll be making a special farm to table recipe and there will be DIY garden experts to help inspire your own garden! It’s going to be a fun day!!

Cover Photo

Breakfast Bruschetta came to mind based on one thing. I LOVE bruschetta. I can eat it anytime of day. It’s a light appetizer filled with fresh veggies — tomatoes (ok, I know it’s a fruit but it sure does taste like a vegetable!), onions, garlic and basil. It tastes so good on top of toasted sourdough bread.

Breakfast Bruschetta -- a fun, breakfast twist on the traditional recipe. #SpringMadeSimple at

I’m not the type of person who has to eat breakfast food for breakfast. When we go out to brunch, I’m more likely to order a lunch item instead of breakfast. On the other hand, my husband’s favorite meal of the day is breakfast. So to make this bruschetta recipe “breakfast friendly,” I topped it with a poached egg. (Topping meals with eggs is part of Italian cooking, right?!) It’s the perfect addition! I love how the egg yolk soaks into the crunchy bread. This is the kind of meal all brunchers will love!

Breakfast Bruschetta -- a fun, breakfast twist on the traditional recipe. #SpringMadeSimple at

Breakfast Bruschetta is so easy to make and the ingredients are pantry staples. It’s a restaurant quality meal you can make at home, in like, 10 minutes. This is my kind of cooking!

Breakfast Bruschetta


  • White vinegar
  • 8 eggs (2 eggs per person)
  • 2 tomatoes, chopped
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • Salt & pepper
  • 8 basil leaves, chiffonade
  • 8 slices of fresh sourdough bread, toasted


  1. Fill a pot with just enough water to cover the eggs. Bring to a boil. Pour just a splash of vinegar into the pot. Take a whisk and stir the water making a 'vortex' in the middle. One at a time, add egg to the pot and cook for 3 minutes. (I find it's best to crack the egg into a ramekin and then pour it into the pot.) Repeat with all eggs.
  2. In a small bowl, add tomatoes, onions and garlic. Add olive oil and season with salt & pepper. Fold in basil.
  3. To assemble -- Top toasted bread with tomato mixture. Add poached egg on top. Serve immediately.
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3 Responses

  1. Amy | Club Narwhal says

    Meghan, you’re so right–this looks like brunch paradise! What a cute idea. Love those poached eggs :)

  2. Erin @ The Spiffy Cookie says

    Hello delicious! I’d love this for breakfast.
    Erin @ The Spiffy Cookie recently posted…Peanut Butter Birthday BitesMy Profile


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