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Bruschetta breakfast toast with tomatoes, basil, and sunny-side-up egg on toasted sourdough bread

Bruschetta Breakfast Toast With Eggs

This bruschetta breakfast toast combines fresh tomatoes, herbs, crispy bread, and perfectly cooked eggs for a restaurant-style brunch at home.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 4 piece Thick-cut bread slices
  • 2 tbsp Olive oil
  • 1 cup Cherry tomatoes, diced
  • 1 tbsp Fresh basil, chopped
  • 1 tsp Balsamic vinegar
  • 1 piece Garlic clove, halved
  • 4 piece Large eggs
  • 1/4 tsp Black pepper

Method
 

  1. Mix the diced tomatoes, basil, balsamic vinegar, and black pepper in a small bowl and set aside.
  2. Brush both sides of the bread slices with 1 tablespoon olive oil and toast in a skillet over medium-high heat for 2 to 3 minutes per side until golden and crisp.
  3. Rub the cut side of the garlic clove over the warm toasted bread to infuse flavor.
  4. Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat and fry the eggs for 3 to 4 minutes until the whites are set and the yolks are still runny.
  5. Place the toasted bread on plates, spoon the tomato mixture evenly over each slice, and top each with a fried egg.