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  • 10-Minute Breakfast Bruschetta

  • 1/3 cup fresh basil leaves, chopped

  • 1 tomato, diced

  • 1 red capsicum, diced

  • 1 cup baby spinach salad with rocket

  • 4 slice multigrain bread

  • 2 tbs olive oil

  • 8 free range eggs


Step 1 of 5

Bring saucepan of water to boil and add eggs for 5 minutes.

Step 2 of 5

Meanwhile, prepare a bowl of icy water to plunge cooked eggs into immediately when the 5 minutes is up.

Step 3 of 5

Mix diced tomato and capsicum with the chopped basil and mixed salad leaves. Toast bread for 3 minutes.

Step 4 of 5

When eggs are cool to touch, gently peel them and cut in half.

Step 5 of 5

Top toast with tomato mix and boiled eggs. Drizzle with olive oil.

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