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)

To serve:

• 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!