Author: Ann Styles
Prep time: 10 mins | Cook time: 15 mins | Total: 25 mins | Serves: 4
This Breakfast Bruschetta is a flavorful and satisfying way to start your day. Creamy scrambled eggs are paired with sweet cherry tomatoes, olives, and capers, then served on garlicky toasted bread. A drizzle of balsamic glaze adds the perfect touch of sweetness and acidity, making this dish feel both fresh and indulgent. Ideal for a weekend breakfast or brunch, it’s a versatile recipe with endless possibilities for customization.
Instructions
- Cook the Tomato Mixture: Heat olive oil in a large non-stick skillet over medium heat. Add chopped shallot or red onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Add cherry tomatoes (or diced roma tomatoes), black olives, and capers. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- In a bowl, whisk eggs with milk or cream (if using), salt, and pepper. Stir in 2–3 Tbsp grated Parmesan (if using) for an extra savory touch. Reduce skillet heat to low and pour eggs into the tomato mixture. Gently stir and fold the eggs, cooking until just set and creamy, about 3–4 minutes. Remove from heat and stir in fresh basil or parsley.
- Prepare the Bread: Toast the bread slices until golden and crispy. While still warm, rub one side of each slice with the cut side of a garlic clove for added flavor. Drizzle with a little olive oil.
- Spoon scrambled egg and tomato mixture onto the prepared toasted bread slices. Garnish with grated Parmesan, (or crumble feta or goat cheese), fresh basil, microgreens and red pepper flakes on top. Drizzle balsamic glaze over each slice for a sweet and tangy finish, if desired.
Marry Me Brunch 
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