Breakfast Bruschetta | High-Protein Brunch

Ingredients

• Olive oil
• 40g pancetta
• 6 cherry tomatoes (diced)
• Salt & pepper
• 1 tbsp. lemon juice
• ¼ red onion (diced)
• 1 handful coriander (chopped)

• Vine cherry tomatoes
• 2 eggs
• Sourdough toast

Method

1. Begin by frying your pancetta over a medium heat until cooked through and crispy. Remove from heat and transfer to a bowl.
2. Add the cherry tomatoes, lemon juice, red onion, and coriander to the bowl and season with salt & pepper. Stir well to combine everything and set aside.
3. Next, add the vine cherry tomatoes to a pan with a little oil and gently fry for a few minutes until softened. While the tomatoes are cooking, toast a couple of slices of sourdough bread.
4. Meanwhile, place a pan of boiling water over a medium heat and crack your eggs into a small dish. Then carefully pour egg each one at a time into the pan of water and leave to poach for 2-3 minutes.
5. Build up your breakfast bruschetta by spooning the pancetta & tomato mix on top of your sourdough toast, followed by the poached eggs, and vine tomatoes on the side. Garnish with a little coriander and a crack of black pepper – then dig in!