Cook 'Em Up Bruschetta
Bruschetta 2 Ways
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Category
Cook 'Em Up
Prep Time
15 minutes
Cook Time
15 minutes
I've prepared my favourite cafe breakfast for you today,
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt, and has slowly become a staple in just about every eatery in Australia - for good reason.
There are two ways we can make this recipe, both are equally delicious and a matter of personal preference (particularly texture). When following the steps below, you are able to dice the tomato into cubes, or alternatively:
Slice your tomatoes into 2cm thick rounds. Finely slice about 4 rounds off a Spanish onion. When you plate sprinkle with dried oregano.
This is less traditional but equally as delicious (and a little bit easier!)
I've also detailed my top poached egg tips for you.
Poaching eggs is hard right up until you master the process, when it becomes insanely easy. Follow this structure step by step for your first couple of attempts, then as it becomes muscle memory you'll never struggle to poach an egg again.
Poached Egg Tips:
- Make sure the pot is boiling! Have a plate ready with three layers of paper towel.
- You will need this to drain excess water from the eggs when you take the out of the pot.
- Have a slotted spoon ready to remove the eggs.
- The water needs to be moving to cooked more than one egg at a time.
- You will need to be fast here.
- Crack as many eggs into the boiling pot as you can inside 20sec.
- You will need to get super close to the water when you crack the eggs in. they will fall apart otherwise. If you only get 4 eggs in, that’s ok you can cook in batches (Same thing café’s do when they are busy.)
- Put lid on the pot to get the water back to the boil as fast as possible. Eggs from a 700g carton should take 3min to be perfect.
- If you don’t like runny eggs or can’t have them because you are pregnant. Hard poached will take 6min.
- Remove from the pot and drain on paper towel.
Superchef
Ingredients
300g Salumi Pancetta, Sliced
6 Ripe Roma Tomatoes
1/2 Spanish Onion
1 Bunch Fresh Basil
1 Tbsp Dried Oregano
Camel Feta
8x 700g Eggs
Butter or Margarine
Olive Oil
Balsamic Glaze
2x Lemons (or substitute 1/2 cup white vinegar, lemon juice).
Directions
Boil a large pot of water (8L for 4-5 eggs). Add juice of lemons or vinegar
Cut tomatoes down the center into quarters. Then slice out the seed section (You’ll want to do this so your salsa isn’t too wet) Dice the remaining flesh of the tomatoes into 2cm cubes if you can.
Alternate Version: Slice your tomatoes into 2cm thick rounds. Finely slice about 4 rounds off a Spanish onion. When you plate sprinkle with dried oregano.
Fine dice a quarter of a Spanish onion and add to tomatoes. Finely shred the basil leaves and add to the mix.
Butter your sourdough and grill on BBQ, both sides. Set aside for later.
Do a quick sear of the pancetta and set aside for later. You don’t have to do this. (Optional, I’m not a massive fan of Pancetta or Prosciutto just cured. I like it slightly seared)
Poach Eggs (Follow the steps above this recipe if you need guidance). Cook for 3 minutes then place on paper towel to drain. 6min for hard poached.
Warm your sourdough and Pancetta up on the grill quickly. Place two slice of the sourdough on the plate. Top with tomatoes.
Lay the pancetta on the edge of the plate. Top with eggs, drizzle with Balsamic glaze and olive oil. Break over fetta and finish with salt flakes, Cracked pepper and a little more basil.
Enjoy a perfect start to the day.
