Bruschetta With Soft-Boiled Eggs and Bacon

• 1 tablespoon olive oil, plus extra for drizzling
• 1 leek, chopped finely
• 2 garlic cloves, chopped
• 1 small onion, chopped
• 3 slices bacon, cut into small pieces
• 3 tomatoes, chopped roughly
• 2 tablespoons tomato juice
• 1 ounce tarragon leaf
• 2 slices crusty bread
• 2 eggs, soft-boiled, peeled and halved lengthways
• 8 green olives, chopped
• 4 anchovy fillets

1. Heat the olive oil in a heavy-based frying pan.
2. Add the leek, garlic and onion and fry gently until softened.
3. Remove the leek mixture from the pan and reserve.
4. Add the bacon to the frying pan and fry until crispy.
5. Add the fresh tomatoes, tomato juice and tarragon.
6. Bring to the boil.
7. Add the reserved leek mixture to the tomato mixture, mixing well.
8. Place the slices of bread in the pan and allow them to soak up the juices.
9. Grill the bread on both sides.
10. Top the toasted bread with the green olives, then a spoonful of the tomato mixture.
11. Put the eggs on the bread and top with the anchovy fillets.
12. Drizzle with olive oil and serve.

olive oil, garlic, onion, bacon, tomatoes, tomato juice, tarragon leaf, crusty bread, eggs, green olives, anchovy

Taken from www.food.com/recipe/bruschetta-with-soft-boiled-eggs-and-bacon-348957 (may not work)