Breakfast Bruschetta

Karen, FamilyStyle Food

I love that eggs are not just for breakfast anymore. In my kitchen a poached egg can transform an assortment of leftover grains, pasta and vegetables into dinner pretty quickly.

Frying an egg in butter adds a delicious dimension to the usual poached or boiled egg. Since I wake up very hungry and craving savory protein, the idea of a Breakfast Bruschetta feels…so right.

The only trick is to keep an eye on the temperature of the pan, because cooking the egg too hot and too fast will burn the butter and toughen the egg white – not so great. A heavy pan such as cast iron works best.

The roasted tomatoes are great to make ahead and keep in the refrigerator. They’ve become a pantry staple for me, tossed into sandwiches, salads or whatever.

Warm, crusty toast and juicy-sweet tomatoes with an oozing egg on top is pretty irresistible. And please remember, it’s not just for breakfast! Lunch, brunch or dinner would also be perfect times to make this recipe.

Breakfast Bruschetta with Roasted Tomatoes and Butter-Fried Egg
By Karen
Serves 4


4 Roma plum tomatoes
1 tablespoon olive oil
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 crushed garlic clove
3 tablespoons butter, divided
4 eggs
4 slices crusty baguette
Handful of fresh greens such as parsley, basil or baby salad leaves


Preheat oven to 400°F. Slice the cheeks off the tomatoes all around the core (discard the core). Toss the slices on a baking sheet with the olive oil, sugar, salt and pepper to taste. Roast 25 – 30 minutes, until the tomatoes are softened, shriveled and their juices caramelized. Transfer the tomatoes to a bowl while still warm and stir the garlic into the hot tomatoes, using the spoon to break them into chunky bits.

Warm a small heavy skillet, preferably cast iron, over medium heat. If you don’t have cast iron, a nonstick pan will work. Add 2 tablespoons of the butter and let it melt. Crack the eggs into the pan and cook for a few minutes, until the bottoms are set and the whites shrink away from the edge of the pan. Season with salt and pepper; lower the heat and cover the pan to finish cooking the eggs until they’re done to your liking. It should take about 5 minutes to set the whites and achieve perfect, not-too-runny yolks.

Toast the baguette slices while the eggs are cooking, arrange them on a plate and spread with the remaining tablespoon butter.

Put some greens on top of the bread, followed by a generous amount of tomatoes. Set a fried egg on top of each toast and serve.

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  1. Keri said:

    This was FANTASTIC! I didn’t have any greens on hand, so I had to leave them out, but I think this would be amazing with baby spinach. Also, I didn’t have time to make a baguette, so I toasted slices of homemade white bread and assembled these like a sandwich. We will definitely have this again often, with the addition of the greens and using baguette bread.