/ BRUSCHETTA BRUNCH /
Serves 2, or a very hungry 1
3 Heirloom Tomatoes (of varying colors)
1/2 small bunch of Basil
Extra Virgin Olive Oil
Good Quality Balsamic Vinegar
1 clove of Garlic, grated using a Micro-plane
2 slices Bread - I used a fresh loaf of Pain au Levain from the market
2 organic eggs
1. Chop tomatoes, mince basil. Place in bowl and add olive oil and vinegar to taste (I use approximately 1.5 tablespoons of oil and 2 of vinegar. This is just personal preference. Adjust as needed!) Grate clove of garlic into bowl using a micro-plane grater. Mix well.
2. Cut 2 slices of bread from loaf, brush with olive oil and toast in oven until nicely browned. I just crank it up to broil and watch it carefully.
3. Fry up eggs in skillet. I love a good runny yolk, so mine only cook for a few minutes at most.
4. Assemble breakfast: layer egg on top of toast, spoon on bruschetta and season with salt and pepper if you please.