Tomato Breakfast Bruschetta Recipe With Ham and Eggs
Crispy, golden brown slices of crusty French bread, roasted tomatoes, savory mushrooms, smoky ham, and a perfectly fried egg—this is the easy breakfast bruschetta recipe you didn’t know you needed.
Print
Pin
Servings: 4 servings
Ingredients
- 4 small heirloom tomatoes, cored and halved horizontally
- 1 pound mushrooms, ends trimmed and halved if large
- 6 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 8 (1/2-inch thick) slices Rustic country bread
- 1 clove garlic, halved crosswise
- 4 ounces smoked ham, thinly sliced (about 8 slices)
- 8 large eggs
- pesto sauce, feta cheese, Parmesan cheese, red pepper flakes, fresh basil, or fresh parsley for garnish (optional)
Instructions
- Heat oven to 400°F. Toss the 8 tomato halves and 1 pound trimmed mushrooms with 2 tablespoons oil on a parchment-lined baking sheet. Spread into a single layer and season with salt and pepper.
- Roast in lower third of oven until softened and browned in places, about 20 minutes for the mushrooms and 30 minutes for the tomatoes. (Transfer mushrooms to a plate while tomatoes finish cooking.) Leave oven on.
- Meanwhile, brush both sides of 8 slices of bread with 2 tablespoons oil, then sprinkle with salt. Place on a separate parchment-lined baking sheet and bake in the upper third of oven until crisp and golden on the edges, about 10 minutes.
- Rub tops of toasts with cut sides of garlic and return to baking sheet. Fold a slice of ham over each toast and return to oven to warm ham while you fry the eggs, about 3 minutes.
- Heat remaining 2 tablespoons of oil in a large non-stick frying pan and fry eggs to desired doneness. Remove toasts and tomatoes from oven, place a tomato and some mushrooms on top of the ham then top with a fried egg.
- Garnish each bruschetta with desired toppings. I like them either simple with a sprinkling of red pepper flakes or fancy with a little drizzle of pesto and a crumbling of feta cheese.
Notes
- Tomatoes: In the winter I have made this by roasting 8 whole canned tomatoes with delicious results.
- Mushrooms: Use your favorite kind. Shiitake and oyster mushrooms are fun but button or Crimini mushrooms work just as well.
- Roasting tip: Roast tomatoes cut side up for maximum juiciness and caramelization. Mushrooms can be quartered if very large.
- Gluten-free: Use your favorite gluten-free bread—just watch the baking times as slices may toast faster.