Grab a loaf of crusty bread and whip up this Breakfast Bruschetta for a fun morning meal!
Here we are in the dog days of summer. I actually have no idea what that means, but I know that I wouldn’t mind being a dog in our house. Our pups (Maximus and Ethel) are getting older, but they still enjoy keeping me company during the day. Max follows me downstairs when I’m doing computer work…and then follows me right back upstairs when I hit the kitchen. Ethel is a bit more spoiled and prefers to curl up in her bed near the kitchen all day. I like to think that she’s sleeping soundly. She’s curled up in a ball with her eyes shut. Sure, she might roll over for a belly scratch if I come over, but other than that she’s sleeping. Or so I thought.
You see, Ethel can hear bread being cut. I’m not kidding. Whether I’ve baked a loaf of homemade Italian bread or pulled out a crusty baguette from the crinkly, grocery store paper, Ethel is there. I can drop utensils, bang pans and generally wake the dead in the kitchen. Ethel doesn’t care. But I pull out the bread knife, and she’s at my side faster than greased lightning. And that’s fast.
The other day, I picked up a nice roasted garlic ciabatta bread at the store with the intention of making some Breakfast Bruschetta. Sure enough, as soon as the bag crinkled, Ethel was there. She helped me sample a slice or two…you know, for quality control purposes. But the rest of that ciabatta was sliced up and toasted to create the base for this tasty Breakfast Bruschetta.
We love bruschetta, and we’ve been known to make an entire meal out of toasted bread with a bit of garlic, tomatoes, olive oil and salt…especially in the middle of the summer when we have fresh garden tomatoes. (This Grilled Bruschetta is a fun summertime snack!)
But for this Breakfast Bruschetta, I went in a slightly different direction. The bread got brushed with melted butter and then topped with mashed avocado, scrambled eggs, tomatoes and bacon (mmm…bacon). Totally delicious…and definitely easy enough to pull off for morning breakfast. Or lunch breakfast. Because that’s how I roll around here. (Seriously, a scrambled egg on a piece of toast is one of my go-to weekday lunches if we don’t have any leftovers around!)
Oh, and one fun little trick for this Breakfast Bruschetta was adding dried basil into the eggs before scrambling ’em up. I love putting fresh basil on bruschetta, so I decided to work that flavor into this breakfast version, too. And it was totally delicious! I could’ve chopped up some fresh basil and mixed it in with the cooked eggs, but I went for the easier dried basil option instead. If you happen to have fresh basil in your garden right now (it’s seriously easy to grow!), then use a couple of leaves for bruschetta.
Enjoy these dog days of summer, my friends…and if you’re lucky, maybe someone will be slicing a loaf of bread in your kitchen soon!
- 8 strips thick-cut bacon
- 1 loaf crusty bread Italian, peasant, etc.
- 2 Tbsp unsalted butter melted
- 1 ripe avocado
- 6 large eggs
- 2 Tbsp milk
- 1 tsp dried basil
- ½ tsp salt
- ¾ tsp black pepper
- 2 medium tomatoes diced
- ¼ cup green onions sliced
- Using a large skillet, cook bacon until crispy. Pat dry with paper towels and set aside.
- Meanwhile, slice bread into ¾”-1” thick slices. Brush tops of slices with melted butter. Place bread in a hot skillet or grill pan; cook over medium-high heat until toasted.
- Using a fork, mash the avocado onto the tops of the toasted bread; set aside.
- Using a medium bowl, whisk together eggs, milk, dried basil, salt and pepper. Cook eggs, stirring often, until scrambled.
- Divide diced tomatoes on top of toasted bread. Top bread with scrambled eggs, cooked bacon and green onions.