Breakfast Bruschetta

This delicious breakfast bruschetta is perfect for sharing at weekends with friends or family. It's high in protein, so can keep you feeling full for longer, and the tomatoes provide one of your 5-a-day.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 30 minutes
Serves 4

Nutritional Info (per portion)

Energy 627 kcal
Protein 36g
Fat 32g
of which saturates 8.8g
Carbohydrate 51g
of which sugars 8.1g
Fibre g
Salt 3.4g
  • Breakfast Bruschetta


  • 750g cherry tomatoes
  • 3 tbsp cold pressed rapeseed oil
  • 1 tbsp balsamic vinegar
  • 1 oval rustic loaf, cut into 4 slices lengthways
  • 300g unsmoked bacon
  • 4 medium eggs, poached
  • 2 tbsp chopped parsley

How to make it

  1. Preheat the oven to 200C, gas mark 6.
  2. Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar. Season and bake for 20 minutes until soft.
  3. Meanwhile brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.
  4. Place the bacon under a pre-heated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.
  5. Serve topped with a poached egg and sprinkle with the parsley.

Add chopped garlic to the bread for extra flavour at brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.