Bruschette brunch

Name: Bruschette brunch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Avocado 1 ½ cup; Bread loaf 1; Lemon juice half; Fresh chili pepper 1; Cherry tomatoes ½ cup; Fresh scallion 5.3 oz; Eggs medium 3; Extra virgin olive oil 2 ½ tbsp; Black pepper to taste; Fine salt to taste

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479

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 479
Carbohydrates g 44.1
of which sugars g 4.1
Protein g 13.1
Fats g 27.8
of which saturated fat g 4.36
Fiber g 4.5
Cholesterol mg 139
Sodium mg 765

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Brunch bruschetta is like the best way to spice up your morning table, especially if you're kinda over the usual scrambled eggs or pancakes. I mean, in Italy, these classic toasted slices—usually on ciabatta bread—feature crispy edges and tender centers, topped with all sorts of colorful, tasty ingredients. Traditional tomato bruschetta gets a fun twist for brunch, showing up with smashed avocado, smoked salmon, or even creamy poached eggs. The mix of flavors, from tangy sun-dried tomatoes to smooth cream cheese and basil pesto, creates a plate that looks like a party and tastes even better. Seriously good. And listen, it’s not just one style either. Some go for smoked salmon bruschetta with a bit of dill, while others add poached eggs and a silky hollandaise sauce for an Italian spin on Eggs Benedict. Thing is, brunch bruschetta makes morning food feel a whole lot more exciting.

With breakfast bruschetta, you're getting a meal that's both simple and packed with moist goodness from fresh toppings. In places like Rome or Florence, folks often keep it straightforward with just tomatoes and basil. But brunch fans now bring in all kinds of international flavors. That's why you might see avocado toast made Italian style, or savory croissants sitting next to a big tray of easy brunch recipes that include goodies like sun-dried tomatoes, creamy cheese, and basil pesto. And you know what? The real charm comes from the mix: one bite is crunchy, another is creamy, and every piece has its own thing going on. These open-faced bites work great on a brunch buffet, looking bright and giving off those fresh, colorful vibes everyone loves on a lazy weekend morning. Brunch bruschetta doesn’t just fill you up—it brings a splash of Italian color and flavor to your brunch spread—making it way way different from the usual morning routine. There’s just something about how these simple, bold toppings come together that makes folks want to reach for another slice and try something new every time. It's a really really good way to enjoy a meal that’s as beautiful as it is delicious.

How to prepare Bruschette brunch

To prepare brunch bruschetta, start by cleaning the spring onions: cut off the green part 1, then halve each spring onion and cut each half into 3 parts 2. In a skillet, heat a dash of olive oil, add the spring onions 3,

season with salt and pepper, and stew them for 6-7 minutes 4, then set them aside. Wash the cherry tomatoes (you will need 8), halve them 5, and season with oil 6, salt, and pepper.

Roast them in the same pan where you sautéed the spring onions 7, then place them in a bowl 8. Now, attend to the fresh chili: cut it in half 9

remove the seeds 10 and slice it thinly 11, set this aside as well and focus on the eggs: in a bowl, beat the whole eggs with salt and pepper 12

heat a dash of oil in a pan and pour in the beaten eggs 13, cook over moderate heat for a couple of minutes and stir to scramble them 14. When they start to set, you can turn off the heat: the residual heat of the pan will be enough to continue the cooking. Once ready, they should not be liquid but neither overly cooked: they should have a uniform color, a soft, slightly grainy texture. Then transfer them to a bowl 15.

Slice the bread 16 to obtain slices 3/4 inch thick, grease a griddle with a little oil and, when it is very hot, toast the bread slices for 2 minutes on each side. Finally, focus on the avocado: cut it in half 18

Remove the pit with a knife 19, score the flesh with a paring knife by making horizontal and vertical cuts 20, this will allow you to extract the flesh more easily using a spoon 21.

Collect the flesh on a cutting board, season it with lemon juice to prevent it from browning 22. Finely chop the avocado flesh with a knife, trying to create a spread by pressing the chopped avocado with the blade on the cutting board, to obtain a puree 23. Everything is ready to compose the brunch bruschetta: take a slice of toasted bread, spread the avocado puree over it 24

Also distribute the scrambled eggs, roasted cherry tomatoes 25, and stewed spring onions 26, finish by seasoning with the chili slices. Your brunch bruschetta is ready to be served 27.

Storage

It is advisable to serve the brunch bruschetta immediately. Storing in the refrigerator or freezer is not recommended.

Advice

You can use lime instead of lemon. If you don't like spring onions, you can omit them. To speed up the preparation, you can replace the roasted cherry tomatoes with sun-dried tomatoes in oil. The bread can also be toasted in the oven using the grill mode.

For the translation of some texts, artificial intelligence tools may have been used.

Bruschette brunch

PRESENTATION

How to prepare Bruschette brunch

Storage

Advice

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