Bacon, egg & pumpkin feast bruschetta
Too late for breakfast, but still want your bacon and egg from breakfast? Try this perfect for brunch Bacon, egg & pumpkin feast bruschetta.
PREP TIME 30 minutes | COOK TIME 30 minutes | SERVES 6
INGREDIENTS
- 300 g green-skinned pumpkin, cut into 1cm thick slices
- 275 g cherry tomatoes
- 6 slices rindless bacon
- 2 tbsp oil
- 2 tbsp white vinegar
- 6 eggs
- 150 g baby spinach leaves
- 1 long naan bread
SPNACH SALSA VERDE
- 1 garlic clove, minced
- Handful basil leaves
- 30 g baby spinach leaves
- ¼ cup olive oil
- 1 tbsp lemon juice
METHOD
PREHEAT oven to 200°C. Oil and line two large oven trays with baking paper.
PLACE pumpkin and tomatoes on one tray, and bacon on the other tray. Drizzle with 1 tbsp oil and season to taste. Roast for 20 minutes, swapping trays halfway through cooking, or until the pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm.
HALF-FILL a large pot with water, add vinegar and bring to the boil. Break 1 egg into a cup. Using a spoon, make a whirlpool in the water and gently slide the egg into the whirlpool. Repeat with another 2 eggs. Cover the pot, and cook for 3 minutes until soft-poached, or cooked until desired. Using a slotted spoon, carefully remove eggs from the pot, drain on paper towel and cover to keep warm. Repeat with remaining eggs.
BOIL, steam or microwave the spinach until wilted. Squeeze out excess moisture.
PREHEAT oven to grill. Place the naan bread on a large oven tray and brush with the remaining tablespoon of oil. Place bread under the grill for 1 minute or until the top is lightly golden. Transfer to a serving board.
SPNACH SALSA VERDE
BLEND or process garlic, basil, spinach and half the oil until combined. With the motor running, add remaining oil in a steady stream until combined. Stir in lemon juice and season to taste.
SERVE
ARRANGE the bacon, pumpkin, eggs, spinach and tomatoes on the naan bread. Spoon over the salsa verde and season with freshly ground black pepper.
FOOD TEAM TIP: To make this dish vegetarian, leave out the bacon.
Bacon, egg & pumpkin feast bruschetta
Ingredients
- 300 g green-skinned pumpkin, cut into 1cm thick slices
- 275 g cherry tomatoes
- 6 slices rindless bacon
- 2 tbsp oil
- 2 tbsp white vinegar
- 6 eggs
- 150 g baby spinach leaves
- 1 long naan bread
- Spinach salsa verde
- 1 garlic clove, minced
- Handful basil leaves
- 30 g baby spinach leaves
- ¼ cup olive oil
- 1 tbsp lemon juice
Instructions
Preheat oven to 200°C. Oil and line two large oven trays with baking paper.
Place pumpkin and tomatoes on one tray, and bacon on the other tray. Drizzle with 1 tbsp oil and season to taste. Roast for 20 minutes, swapping trays halfway through cooking, or until the pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm.
Half-fill a large pot with water, add vinegar and bring to the boil. Break 1 egg into a cup. Using a spoon, make a whirlpool in the water and gently slide the egg into the whirlpool. Repeat with another 2 eggs. Cover the pot, and cook for 3 minutes until soft-poached, or cooked until desired. Using a slotted spoon, carefully remove eggs from the pot, drain on paper towel and cover to keep warm. Repeat with remaining eggs.
Boil, steam or microwave the spinach until wilted. Squeeze out excess moisture.
Preheat oven to grill. Place the naan bread on a large oven tray and brush with the remaining tablespoon of oil. Place bread under the grill for 1 minute or until the top is lightly golden. Transfer to a serving board.
For the spinach salsa verde
Blend or process garlic, basil, spinach and half the oil until combined. With the motor running, add remaining oil in a steady stream until combined. Stir in lemon juice and season to taste.
To serve
Arrange the bacon, pumpkin, eggs, spinach and tomatoes on the naan bread. Spoon over the salsa verde and season with freshly ground black pepper.
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ALSO SEE: Broccoli arancini with rocket almond pesto
FEATURE IMAGE : AREMEDIA
