Breakfasting Glory: Whole wheat and Egg Bruschetta

My yummy Breakfast today: Whole wheat and olives bread with tomato compote and boiled egg!!

This delicious treat is very easy to put together, but very grand to be served as a proud-sweat-in-kitchen-type breakfast!! I cooked my veggies, but the raw salad-salsa tastes super great too. The ingredient list is pretty basic, including:

Chunky slices of whole-wheat bread

Diced Tomatoes

Diced onions

Chopped olives

Chopped roasted bell peppers (optional)

Chopped garlic (optional)

Capers

Lemon juice

Balsamic vinegar

Dried Oregano to taste

Dried tarragon to taste

Extra-virgin olive oil

Salt and pepper to taste

And hard boiled eggs

And the way to whip up these beauties is even easier!!

In a mixing bowl, combine together the veggies and herbs. I have deliberately not mentioned any amounts as it will depend on your taste. But as a tip, don’t go overboard on onions and garlic. The morning breath should be fresh as a daisy!!

In a small jar whisk together EVO, Balsamic and lemon juice to make simple vinaigrette. Season it well with salt and pepper.

As an optional step, you can cook down your veggies in a bit of oil, just enough to soften the tomatoes, and get out the raw taste of onions and garlic. Combine the veggies with the vinaigrette, and set it aside to marinade in the flavours. I make a big batch of this salsa, and store it in the fridge for future quick use!!

 Toast the bread, and slice the eggs.

On a board, lay down your slices and top it with the salsa mix. Now carefully arrange the boiled eggs on top. Sprinkle the eggs with salt and pepper and splash on EVO and balsamic to finish!!

It truly is sexy yum on toast!! Literally!! Cheers!!