Ingredients
- 4 slices (about ½-inch thick) of Italian bread, toasted
- Garlic and herb goat cheese, softened slightly (As much or as little as you want!)
- 2 eggs
- ½ tsp garlic powder
- 4-5 sun-dried tomatoes, chopped
- 4-5 basil leaves, chopped
- 1 tsp butter
- Olive Oil, to drizzle
- Salt & Pepper, to season
Instruction
- Crack two eggs into a small bowl, and scramble well with a whisk or fork. (Pro tip: Crack your eggs on a flat surface, rather than the edge of the bowl.
- This prevents tiny bits of shell from breaking inward and getting into your scrambled eggs. Boo!)
- Add the garlic powder to the eggs and mix well.
- In a small frying pan, over low heat, melt about a tsp of butter and swirl it around until the butter coats the surface of the pan.
- Gently pour the eggs into the pan, and begin stirring with slow strokes to break up the egg mixture.
- Keep stirring the eggs with your spatula over low heat the entire time.
- It will take a few minutes longer to cook the eggs, but don’t worry, you will begin to see them come together.
- Once the eggs appear to have silky, slightly shiny curds, remove them from the pan.
- To build your breakfast bruschetta:
- Take 4 slices of toasted Italian bread and spread a generous amount of the softened garlic and herb goat cheese on each slice. (Substitution: If you can’t find this kind of goat cheese at ALDI, feel free to use plain goat cheese or an herbed cream cheese as an alternative.)
- Pile a good amount of your soft-scrambled eggs on top of the bread and cheese.
- Sprinkle the chopped sun-dried tomatoes and chopped fresh basil on each bruschetta.
- Drizzle with a touch of olive oil, and sprinkle salt & pepper to taste.
- Enjoy your filling and delicious breakfast!
