Description
A wholesome and easy breakfast toast featuring tomatoes, lentils, and scrambled eggs, perfect for a cozy morning.
Ingredients
Scale
- 10 slices baguette (whole-grain or multigrain)
- 1 tablespoon extra-virgin olive oil (for brushing the bread)
- 3 large eggs (for scrambling)
- 10 grape tomatoes (or 2 medium tomatoes, finely chopped)
- 1/4 cup cooked lentils (green or brown)
- 2 tablespoons crumbled feta (or similar crumbly cheese)
- A handful of fresh basil or parsley (optional)
- A pinch of flaky sea salt and freshly ground black pepper (to taste)
- A squeeze of lemon juice (optional)
- Crushed red pepper flakes or balsamic glaze (optional)
- 1/4 small red onion, thinly sliced (optional)
- A sprinkle of za’atar or dried oregano (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or oil.
- Arrange the baguette slices in a single layer and brush one side with olive oil.
- Bake the baguette slices for about 10 minutes, until golden and crisp.
- While the bread is toasting, wash and finely chop the grape tomatoes.
- Crack the eggs into a bowl, whisk lightly and scramble in a nonstick skillet over medium heat.
- Remove scrambled eggs from heat when they are soft and slightly glossy.
- Assemble the bruschetta by laying toasted bread, adding scrambled eggs, chopped tomatoes, lentils, and feta.
- Serve immediately while warm.
Notes
Adjust ingredients to suit your taste; this dish works well with various toppings and substitutions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg
Keywords: breakfast, bruschetta, healthy, vegetarian, lentils, tomatoes