Breakfast Bruschetta
Crispy garlicky sourdough topped with creamy ricotta, a fried egg, and fresh tomatoes — a simple breakfast that feels effortlessly impressive every time.
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Ingredients
For the toast:
- 4 thick slices sourdough bread
- 2 tablespoons olive oil
- 1 garlic clove halved
For the toppings:
- 4 large eggs
- 1 cup cherry tomatoes halved
- ½ cup ricotta cheese
- ¼ cup fresh basil torn
- 2 tablespoons balsamic glaze
- Salt and black pepper to taste
- Red pepper flakes optional
Instructions
- Preheat your oven broiler to high or heat a grill pan over medium-high heat.
- Brush both sides of each sourdough slice with olive oil, then toast under the broiler or on the grill pan for 2–3 minutes per side until golden and crisp.
- While the bread is still warm, rub the cut side of the garlic clove across each slice.
- In a non-stick skillet over medium heat, fry or poach your eggs to your preferred doneness — about 3–4 minutes for a runny yolk.
- Spread a generous layer of ricotta on each toast slice.
- Top with cherry tomatoes, a fried egg, fresh basil, and a drizzle of balsamic glaze.
- Finish with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Serve immediately!
Servings: 4 servings