Bacon, egg and pumpkin feast bruschetta

Freshen up your brunch.

  • 45 mins cooking
  • Serves 6
  • Print
There is nothing more satisfying than a hearty meal to start the day. This breakfast bruschetta sets a high benchmark.


Bacon, egg and pumpkin feast bruschetta
  • 300 gram jap pumpkin, cut into 1cm (½-inch) slices
  • 275 gram cherry truss tomatoes
  • 6 slice short-cut rindless bacon (210g)
  • 2 tablespoon olive oil
  • 2 tablespoon white vinegar
  • 6 eggs
  • 150 gram baby spinach leaves
  • 1 long afghan flatbread (400g)
  • 2 tablespoon fresh flat-leaf parsley leaves
Spinach salsa verde (Makes about ½ cup)
  • 1 clove garlic, crushed
  • 2 anchovy fillets, chopped finely
  • 1 teaspoon baby capers
  • 1 cup firmly packed fresh basil leaves
  • 30 gram baby spinach leaves
  • 1/3 cup olive oil
  • 1 tablespoon lemon juice


Bacon, egg and pumpkin feast bruschetta
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Oil and line two large oven trays. Place pumpkin and tomatoes on one tray, and bacon on the other tray; drizzle trays with half the oil. Season pumpkin with salt and pepper; season bacon with pepper.
  • 3
    Roast for 20 minutes, swapping trays halfway through cooking, or until pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm.
  • 4
    Meanwhile, half-fill a large wide saucepan with water, add vinegar; bring to the boil. Break 1 egg into a cup. Using a spoon, make a whirlpool in water; slide egg into whirlpool. Repeat with another 2 eggs.
  • 5
    Cover pan, remove from heat; stand 3 minutes or until yolks are runny and covered in set egg white, or cooked as desired. Using a slotted spoon, carefully remove eggs from pan; drain on paper towel. Repeat with remaining eggs. Cover to keep warm.
  • 6
    Boil, steam or microwave spinach until wilted. Squeeze out excess moisture.
  • 7
    Preheat grill. Place bread on a large oven tray; brush with remaining oil. Place bread under grill for 1 minute or until the top is lightly golden. Transfer to a serving board.
  • 8
    Meanwhile, make spinach salsa verde.
  • 9
    Top bread with spinach, bacon, pumpkin, tomatoes and eggs; drizzle with salsa verde. Serve immediately topped with parsley.
Spinach salsa verde
  • 10
    Blend or process garlic, anchovy, capers, basil, spinach and half the olive oil until combined.
  • 11
    With the motor operating, add remaining oil in a steady stream until combined. Stir in juice; season to taste.


The best way to extract excess moisture from spinach is with your hands. Wear disposable gloves if it is too hot or wait a little longer for the spinach to cool down.

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