Recipe courtesy of Bill Rogers

Breakfast Bruschetta

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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8 slices Tuscan style bread

12 eggs

1/4 cup water

1 teaspoon kosher salt

1/4 tablespoon hot red pepper sauce

1 ounce sweet butter

5 1/2 ounces Montrachet goat cheese, softened

1 1/2 ounces marinated sun dried tomatoes, julienned

Fresh basil leaves, as garnish

Basil Pesto, recipe follows

Basil Pesto:

3/4 cup chopped fresh basil leaves

1 cup olive oil

3/4 cup grated Reggiano Parmesan

1/4 cup pine nuts

2 cloves garlic, chopped

1/4 teaspoon kosher salt

1 turn fresh black pepper

2 teaspoons lemon juice


  1. Toast the bread and keep while preparing the eggs. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled. Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sundried tomatoes, fresh basil leaves and drizzle with basil pesto.

Basil Pesto:

  1. Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.