Friday, July 12, 2013

Breakfast Bruschetta

One of my culinary flaws is that I really do not like raw tomatoes.  I know, I know.  Considering how beautiful and tasty they are-it's shocking.  My mom and sister eat them with salt like they are peaches.  Not me.  I love tomatoes that are cooked, or thoughtfully integrated into dishes and salads.  But on their own, there is only one way I will eat them-in season, with basil and olive oil. Since tomatoes are so good for you, and perfectly in season, I have been trying to think of news ways to get them into dishes.  This breakfast bruschetta is the perfect way to start your summer day.

Breakfast Bruschetta
To determine portion size, estimate about 1-2 tomatoes per person.  This recipe is for a single serving.  I used a Multigrain Boule with seeds as my bread. Avoid using sandwich bread- it will turn to mush under the tomato mixture.  Use a fresh baked loaf from the bakery preferably with whole grains, nuts and seeds.

2 Tomatoes
1 clove of garlic, minced
Olive Oil
Fresh basil, sliced (note: do not use dried basil for this recipe)
Multi grain boule, sliced into about 1 1/2 inch thick pieces
1 egg
Salt and pepper to taste

Dice the tomatoes, place them in a bowl and add the minced garlic.  Drizzle enough olive oil to coat, about 1-2 tablespoons.  Add salt, pepper and basil and toss to coat.  Set aside and allow the tomatoes to marinate while you prepare the rest of the dish

Cut the bread into a slice about 1-1 1/2 inches thick. Toast the bread or bake for a few minutes until golden brown.  Cook one egg to your liking.  For this recipe I recommend an egg that still has a yolk-over easy, sunny side up or poached would be best.

Assemble the bruschetta by spooning the tomato mixture onto the toast.  If you cut a thicker piece of toast be sure to spoon some of the juices from the tomatoes to saturate the bread.  Top with the egg.  Serve and enjoy  :)
What makes this bite better?
It's true- breakfast is the most important meal of the day.  And unfortunately, it's the meal most people skip.  Or the meal during which they make pretty lame food choices.   It is important not only to eat breakfast, but to eat a breakfast that is balanced.  A breakfast high in carbohydrates alone will not sustain you for very long.  Carbohydrates are the first to be burned up and used by the body and directly impact your blood sugar levels.  This is why if you eat a piece of toast, or cereal, your stomach will be roaring by 10am.  It is also likely that you will feel your energy levels slip as your blood sugar levels spike and then drop.  So, you want to have a meal that is balanced in carbohydrates, protein and fat.  This will keep you fuller longer and help regulate your blood sugar levels.  This meal integrates fat and protein through the egg and olive oil creating a perfect balance for a great weekend brunch!

This is a great breakfast to serve when you are having guests or serving breakfast for a lot of people.  Rather than dishing out pancakes or tons of french toast, serve up this healthier, and in my opinion easier, breakfast.

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