Bruschetta with Eggs and Greens
One of the gifts of my summer was the opportunity to spend a week in Italy. The beauty, the food, the culture, the people. I love Italy. This recipe I want to share with you, inspired by these travels is so simple that it does not in fact need a recipe. It’s an idea, an inspiration that has been with me over the past few weeks since my return and has ended up being my breakfast or lunch more times than I can keep track of. And it’s perfect for this time of year when tomatoes are at their peak.
Prepare tomatoes by dicing finely, adding a bit of onion, a really good olive oil, oregano, salt and pepper to taste. Although basil is often considered the herb of choice for bruschetta, on the island of Ischia where I stayed, wild oregano was preferred. If the tomatoes are not at their prime, a dash of balsamic helps. If you like heat, add some chilies. Douse your toasted bread with this concoction and let it sit for at least 5 minutes to sop up all the delicious juices. I have found the gluten-free Buckwheat bread from Vaan’s Fine Bakery in Stratford to work well with this recipe, as well as my favourite 100% rye sourdough .
In the meantime prepare your eggs and greens. You can prepare your eggs however you most enjoy - poached, sunny side up or easy over. Steam your choice of greens. I love to season my steamed greens with garlic and chilies sautéed in olive oil. In this particular version I also added finely chopped olives to the greens, inspired by the flavours of my travels. Top the bread and tomatoes with eggs and greens and dive in. Sublime. The better the tomatoes, the better the meal.