Bacon, egg and pumpkin feast bruschetta
There is nothing more satisfying than a hearty meal to start the day. This breakfast bruschetta sets a high benchmark.
- 45 mins cooking
- Serves 6
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Ingredients
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
Method
Bacon, egg and pumpkin feast bruschetta
- 1Preheat oven to 200°C/400°F.
- 2Oil 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.
- 3Roast for 20 minutes, swapping trays halfway through cooking, or until pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm.
- 4Meanwhile, 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.
- 5Cover 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.
- 6Boil, steam or microwave spinach until wilted. Squeeze out excess moisture.
- 7Preheat 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.
- 8Meanwhile, make spinach salsa verde.
- 9Top bread with spinach, bacon, pumpkin, tomatoes and eggs; drizzle with salsa verde. Serve immediately topped with parsley.
Spinach salsa verde
- 10Blend or process garlic, anchovy, capers, basil, spinach and half the olive oil until combined.
- 11With the motor operating, add remaining oil in a steady stream until combined. Stir in juice; season to taste.
Notes
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.
