Quick & Easy Breakfast Bruschetta

• 1 whole Baguette Or Crusty French Bread Loaf, Thickly Sliced (sourdough Would Also Be Good!)
• 3 Tablespoons Extra Virgin Olive Oil
• 4 whole Eggs
• 1 teaspoon Fresh Pesto (I Used Some Leftover Basil & Kale Pesto - Yum!)
• 2 teaspoons Milk
• 1 cup Cherry Tomatoes, Quartered
• 2 Tablespoons Fresh Basil, Chopped, Plus Extra For Garnish
• 1/2 cups Goat Cheese
• Salt And Pepper, to taste

1. 1.
2. Place sliced bread in a single layer on baking sheet and drizzle with olive oil.
3. Bake at 375 degrees F for 8-12 minutes, until bread is lightly toasted.
4. 2.
5. While bread is toasting, make the eggs.
6. Combine eggs, pesto, milk, and a dash of salt and pepper in a small bowl and whisk to combine.
7. Scramble egg mixture in a small skillet over medium heat and set aside.
8. 3.
9. In a separate bowl, toss tomatoes with basil and a dash of salt and pepper.
10. Set aside.
11. 4.
12. When bread is toasted, youre ready to assemble!
13. Spread each piece of toast with a layer of goat cheese, then follow with a layer of scrambled eggs and top with tomato mixture.
14. Garnish with extra chopped fresh basil and a pinch of fresh ground pepper and serve immediately.
15. Note: When making crostini, always toast the bread right before you plan to serve it.
16. If toast sits too long, it will get tough and dry out, making your final product less tasty and harder to eat.

crusty, olive oil, eggs, fresh pesto, milk, cherry tomatoes, fresh basil, goat cheese, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/quick-easy-breakfast-bruschetta/ (may not work)