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Breakfast Bruschetta

Breakfast Bruschetta

750g cherry tomatoes
3 tbsp cold pressed rapeseed oil
1 tbsp balsamic vinegar
1 oval rustic loaf, cut into 4 slices lengthways
300g unsmoked bacon
4 medium eggs, poached
2 tbsp chopped parsley

Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar.  Season and bake for 20 minutes until soft.

2, 3, 4 and 5-oven AGA: 

Bake in the centre of the Roasting Oven.

Meanwhile brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.

Grill the bacon at the top of the Roasting Oven, or place the bacon under a pre-heated grill for 7-8 minutes, then cut into thick slices.  Mix with the tomatoes and use to top the toasted bread.

Serve topped with a poached egg and sprinkle with the parsley.

Rayburn coking:

Preheat the Rayburn or conventional oven to 200ºC, gas mark 6.


If you like this recipe, you may also like Carrot Bruschetta

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