Name: Bacon, egg and pumpkin feast bruschetta
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 300 gram jap pumpkin, cut into 1cm (½-inch) slices; 275 gram cherry truss tomatoes; 6 slice short-cut rindless bacon (210g); 2 tablespoon olive oil; 2 tablespoon white vinegar; 6 eggs; 150 gram baby spinach leaves; 1 long afghan flatbread (400g); 2 tablespoon fresh flat-leaf parsley leaves; Spinach salsa verde (Makes about ½ cup); 1 clove garlic, crushed; 2 anchovy fillets, chopped finely; 1 teaspoon baby capers; 1 cup firmly packed fresh basil leaves; 30 gram baby spinach leaves; 1/3 cup olive oil; 1 tablespoon lemon juice

There is nothing more satisfying than a hearty meal to start the day. This breakfast bruschetta sets a high benchmark.

Looking for more breakfast and brunch ideas or more bruschetta recipes?

Ingredients

300 gram jap pumpkin, cut into 1cm (½-inch) slices

275 gram cherry truss tomatoes

6 slice short-cut rindless bacon (210g)

2 tablespoon olive oil

2 tablespoon white vinegar

6 eggs

150 gram baby spinach leaves

1 long afghan flatbread (400g)

2 tablespoon fresh flat-leaf parsley leaves

Spinach salsa verde (Makes about ½ cup)

1 clove garlic, crushed

2 anchovy fillets, chopped finely

1 teaspoon baby capers

1 cup firmly packed fresh basil leaves

30 gram baby spinach leaves

1/3 cup olive oil

1 tablespoon lemon juice

Method

Bacon, egg and pumpkin feast bruschetta

1.Preheat oven to 200°C/400°F.

2.Oil and line two large oven trays. Place pumpkin and tomatoes on one tray, and bacon on the other tray; drizzle trays with half the oil. Season pumpkin with salt and pepper; season bacon with pepper.

3.Roast for 20 minutes, swapping trays halfway through cooking, or until pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm.

4.Meanwhile, half-fill a large wide saucepan with water, add vinegar; bring to the boil. Break 1 egg into a cup. Using a spoon, make a whirlpool in water; slide egg into whirlpool. Repeat with another 2 eggs.

5.Cover pan, remove from heat; stand 3 minutes or until yolks are runny and covered in set egg white, or cooked as desired. Using a slotted spoon, carefully remove eggs from pan; drain on paper towel. Repeat with remaining eggs. Cover to keep warm.

6.Boil, steam or microwave spinach until wilted. Squeeze out excess moisture.

7.Preheat grill. Place bread on a large oven tray; brush with remaining oil. Place bread under grill for 1 minute or until the top is lightly golden. Transfer to a serving board.

8.Meanwhile, make spinach salsa verde.

9.Top bread with spinach, bacon, pumpkin, tomatoes and eggs; drizzle with salsa verde. Serve immediately topped with parsley.

Spinach salsa verde

10.Blend or process garlic, anchovy, capers, basil, spinach and half the olive oil until combined.

11.With the motor operating, add remaining oil in a steady stream until combined. Stir in juice; season to taste.

The best way to extract excess moisture from spinach is with your hands. Wear disposable gloves if it is too hot or wait a little longer for the spinach to cool down.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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