Busy? Who am I kidding? Who isn’t busy, busy, busy? And now that summer vacation is here, it’s even more difficult to get everyone to the table. Right?

My solution? Breakfast for dinner. It’s easy, it’s quick and everyone likes it.

These BLT breakfast bruschetta are a little fancier than some breakfast dishes, but they are still simple as can be. And if you don’t feel like serving them for breakfast, try dinner!

There are so many different ways to eat breakfast with so many different options. However, if you're looking for possibly the best breakfast recipe, look no further than a classic with a twist, bacon and eggs bruschetta.

BLT Breakfast Bruschetta

Here are all my breakfast favorites are piled on top of crusty sourdough toast: eggs, bacon, and tomatoes crowned with dressed arugula. Sophisticated enough for dinner and easy enough to make on the fly, you will want to make these open sandwiches often. Scramble or poach the eggs instead of frying them, and if you’re not in the mood for eggs, substitute avocado. Outstanding!

Serves 4


¼ cup mayonnaise

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

8 slices bacon

4 Roma tomatoes, cored and cut into ¼-inch slices

4 slices sourdough bread, each about 1/2 inch thick

2 ounces baby arugula (about 4 handfuls)

2 tablespoons extra-virgin olive oil

4 large eggs

BLT Breakfast Bruschetta by Debra Ponzek


In a small dish, whisk together the mayonnaise and mustard and season to taste with salt and pepper. Set aside.

In a large sauté pan, cook the bacon over medium heat for 3 to 4 minutes on each side or until crispy. Drain on paper towels and cover loosely with aluminum foil to keep warm.

Drain the excess bacon fat from the pan and then put the tomato slices in it. Season lightly with salt and pepper and cook for about 1 minute on each side or just until softened.

Toast the sourdough bread slices and spread each with about 1 tablespoon of the mayonnaise mixture. Top each with the bacon and tomato slices.

Meanwhile, toss the arugula with the olive oil and season to taste with salt and pepper.

Spray a nonstick frying pan with flavorless vegetable spray and heat the pan over medium heat. When hot, crack the eggs into the pan, season with salt and pepper, and cook for 3 to 4 minutes or until the whites are opaque and the yolks are  warm but still runny.

Put a fried egg on top of each bruschetta. Top each egg with a small handful of arugula and serve immediately.

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