Serves 4

 

Ingredients 

8 eggs 

1 tomato, cut into 1cm pieces 

1 red capsicum, seeds removed, diced 

⅓ cup fresh basil leaves, chopped 

1 cup baby spinach and rocket mix 

4 slices multigrain bread, toasted 

2 tablespoons olive oil 

 

Method  

1. Simmer water add eggs and cook for 5 minutes. 
2. While the eggs cook get a bowl of iced water to put the eggs in when the 5 minutes is up. 
3. Combine tomato, capsicum, basil and spinach/rocket. 
4. When eggs are cool gently tap the shell on the bench so that the shell breaks and gently peel it off. Cut eggs in half. 
5. Top the toast with tomato, eggs, and drizzle over some olive oil. 

 

Feeding Kids Tip: You can also pair the bruschetta with scrambled or fried eggs instead. 

 

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