This delicious Egg Bruschetta with Tomato and Basil Salad recipe features the goodness of fresh eggs, combined with flavourful ingredients to create a mouthwatering dish that is perfect for any time of the day.
Egg Bruschetta with Tomato and Basil Salad Recipe
Serves 4
Ingredients:
4 thick slices sourdough, toasted
Shaved parmesan to serve (optional)
Tomato and Basil Salad
200g mixed cherry tomatoes, halved
1 tablespoon extra virgin olive oil
2 tablespoons basil leaves, torn
½ teaspoon chilli flakes, plus extra for garnish
Scrambled Eggs
5 eggs
2 tablespoons milk (or cream)
2 tablespoons grated parmesan
Salt and pepper
2 tablespoons olive oil
30g butter
Method:
To make the tomato and basil salad, combine tomatoes, oil, basil and chilli flakes. Season with salt and pepper. Set aside.
To make the scrambled eggs, whisk eggs, milk and parmesan together and season with salt and pepper.
Heat oil and butter in a non-stick pan over medium-low heat. Add eggs. Using a silicone spatula or wooden spoon, gently push the set eggs from the edges of the pan to the centre to create a large silky curd. Continue for 1-2 minutes or until three-quarters of the mixture is set. Remove from heat to allow the residual heat to finish the cooking.
Spoon eggs onto sourdough and top with tomato salad. Garnish with extra basil, chilli flakes and shaved parmesan.
