Breakfast Bruschetta

Breakfast Bruschetta
Waking up is easy if you have something like this to look forward to.

8 slices Tuscan style bread
12 eggs, room temperature
1/4 cup water
1 teaspoon sea salt
1/4 teaspoon hot red pepper sauce
1 ounce unsalted butter
5 1/2 ounces goat cheese
1 1/2 ounces sun-dried tomatoe, julienned and mixed with 1 Tbsp. extra virgin olive oil
Fresh basil leaves as a garnish
Basil Pesto (recipe follows)


Toast the bread while preparing the eggs.

Combine the eggs, water, pepper sauce, and sea salt in a bowl. Whisk until smooth.

Use a large non-stick omelet pan to melt the butter.

Add the eggs and stir gently with a spatula until they're gently scrambled but still moist.

Spread the soft goat cheese equally over the toast slices.

Add the eggs on top of the goat cheese. Cut each slice in half. Place toast points on each plate and garnish with the sundried tomatoes and fresh basil. Drizzle with pesto.


Basil Pesto

About 3/4 cup chopped fresh basil, washed and trimmed
1 cup extra virgin olive oil
3/4 cup freshly grated Parmesan cheese
1/4 cup pinenuts
2 cloves garlic, chopped
1/4 teaspoon sea salt
fresh cracked pepper to taste
2 teaspoons fresh lemon juice

Combine all of the ingredients except the oil in a food processor. While the processor is running, slowly pour in the olive oil.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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