Tomato and Balsamic

Homemade Breakfast, April 8, 2011.

Breakfast Bruschetta for Two.

Ingredients and Prep:

Preheat Oven to 375F

1 medium sized tomato (our first from the garden seen HERE), sliced into squarish pieces

1 shallot, sliced

2 cloves of garlic, minced

3 pieces of 7 Sprouted Grain bread, cut into fourths

Olive Oil in my Misto

3 eggs

Balsamic Vinegar

Fresh Basil copped

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Cooking:

I placed all the bread pieces on a broiler pan with a slotted rack on top.

Then I sprayed each side with a thin coat of oil from my Misto.

Place a slice of shallot and a bit of minced garlic on each bread square.

Stick the pan with your bread in the oven and cook until the bread starts to toast.

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While the bread toasts you may want to start boiling water to poach an egg. In the picture are two fried eggs over easy, but I did poach one for Katie. Either way keep the yolk runny so you can dip the bruschetta in it.

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Pull the pan out and add your tomato slices and turn on the broiler.

Put the pan back in the oven and broil, checking frequently.

Remove when the edges of the bread start to turn a dark brown or the skin begins to come away from the meat of the tomato.

Avoid burning by checking frequently.

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Remove the pan from the oven and top with fresh basil.

Drizzle with balsamic vinegar once plated.

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Prepared by me.

**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two.