Breakfast Bruschetta

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 1 cup Cherry tomatoes

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Pesto, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Baguette or crusty french bread loaf

• Dairy

  • 1/2 cup Goat cheese
  • 2 tsp Milk

Found on lifeasastrawberry.com

Description

Ingredients

• 1 baguette or crusty french bread loaf, thickly sliced (sourdough would also be good!)
• 3 Tbsp. extra virgin olive oil
• ½ cup goat cheese
• 4 eggs
• 1 teaspoon fresh pesto (I used some leftover basil & kale pesto - yum!)
• 2 tsp. milk
• 1 cup cherry tomatoes, quartered
• 2 Tbsp. fresh basil, chopped, plus extra for garnish
• salt and pepper to taste

Directions

• Place sliced bread in a single layer on baking sheet and drizzle with olive oil. Bake at 375 for 8-12 minutes, until bread is lightly toasted.
• While bread is toasting, make the eggs. Combine eggs, pesto, milk, and a dash of salt and pepper in a small bowl and whisk to combine. Scramble egg mixture in a small skillet over medium heat and set aside.
• In a separate bowl, toss tomatoes with basil and a dash of salt and pepper. Set aside.
• When bread is toasted, youre ready to assemble! Spread each piece of toast with a layer of goat cheese, then follow with a layer of scrambled eggs and top with tomato mixture. Garnish with extra chopped fresh basil and a pinch of fresh ground pepper and serve immediately.