Brunch Bruschettas

This breakfast brings together crispy toasted bread, creamy avocado, soft scrambled eggs and juicy vegetables. The dish is hearty, fresh and very appetizing in appearance. It will especially appeal to those who like savory breakfasts and simple but interesting flavor combinations.

Ingredients

• 1 avocado
• 1 baguette
• Juice of 1/2 lemon
• 1 chili pepper
• 90 g cherry tomatoes
• 150 g green onions
• 3 eggs
• oil for frying
• Black pepper and salt — to taste

Preparation

1. Prepare the green onions: trim off the green tops, cut the white parts lengthwise in half and then cut each half into 3 pieces. Heat a little oil in a pan, add the onions, season with salt and pepper and simmer for 6–7 minutes until soft. Set aside.

   

2. Wash the cherry tomatoes — you will need 8. Halve them, season with oil, salt and pepper and brown them in the same pan where the onions were cooked. Transfer to a bowl. Cut the chili pepper in half, remove the seeds and slice thinly.

   

3. Beat the eggs in a bowl with salt and pepper. Heat a little oil in the pan, pour in the eggs and cook over medium heat for about 2 minutes, stirring to get a tender scramble. When the eggs start to set, you can turn off the heat: the residual heat of the pan will finish cooking them. Transfer to a bowl.

   

4. Slice the bread into pieces about 2 cm thick. Lightly oil a grill or pan and heat well. Toast the bread for 2 minutes on each side.

   

5. Halve the avocado, remove the pit, score the flesh lengthwise and crosswise and scoop it out with a spoon. Drizzle with lemon juice, finely chop with a knife, then mash to a creamy consistency. Assemble the bruschettas: spread the avocado on the toasted bread, top with the scrambled eggs, roasted cherry tomatoes and stewed onions. Finish with the chili slices.

   

Notes

💛 You can use lime instead of lemon.

💛 If you don't like green onions, you can omit them.

💛 To speed up preparation, the roasted cherry tomatoes can be replaced with sun-dried tomatoes in oil.