Bruschetta With Soft-Boiled Eggs and Bacon
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 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
directions
- Heat the olive oil in a heavy-based frying pan.
- Add the leek, garlic and onion and fry gently until softened. Remove the leek mixture from the pan and reserve.
- Add the bacon to the frying pan and fry until crispy.
- Add the fresh tomatoes, tomato juice and tarragon. Bring to the boil.
- Add the reserved leek mixture to the tomato mixture, mixing well.
- Place the slices of bread in the pan and allow them to soak up the juices.
- Grill the bread on both sides.
- Top the toasted bread with the green olives, then a spoonful of the tomato mixture.
- Put the eggs on the bread and top with the anchovy fillets.
- Drizzle with olive oil and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)