Brunch Bruschetta 4 servings 30 min prep time 45 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* We'd love this bruschetta from Brett Braley for breakfast, lunch, or a quick dinner. Top a thick slice of crusty bread with a layer of fresh goat cheese, crisp microgreens and jammy roasted tomatoes and a fresh, runny egg. Ingredients6 campari tomatoes or whatever variety you have at hand, sliced in half or quartered if larger 1/2 white onion, chopped 4 slices rustic, crusty bread 4 eggs 4 oz Vermont Creamery Classic Goat Cheese slightly warmed to room temperature 1/2 cup arugula or other microgreens rice wine vinegar or a lemon half salt and pepper to taste Directions STEP 1 Preheat oven to 450°F STEP 2 Line a sheet pan with parchment or foil (for easy cleaning) STEP 3 Drizzle tomatoes and onions with a little oil and roast for 25-30 minutes until skin is wrinkled on tomatoes and onions are softened and browned STEP 4 Remove from oven and allow to cool STEP 5 While tomatoes are cooling, toast your bread and fry 4 eggs in your preferred method STEP 6 Evenly spread goat cheese on each piece of toast STEP 7 Top each with greens, then roasted tomatoes STEP 8 Gently place fried egg on all slices STEP 9 Either squeeze a little lemon or a teensy drizzle of vinegar on egg STEP 10 Season to taste and enjoy! Fig + Bleu Fig + Bleu Brett F. Braley is a baker, writer, and farmer living in rural Pennsylvania with three dogs and a flock of chickens. Brett's work centers on American desserts, influenced by his Midwestern roots and European interests. You can find his website here, as well as his Instagram and Twitter. Related Recipes Fig & Goat Cheese Braided Egg Bread Tomato Galette Baked Eggs with Ramps, Sweet Onions, Tomatoes, & Goat Cheese Butter Biscuits with Caramelized Onions Shiitake + King Oyster Mushroom Crème Fraîche Gravy Waffles Topped with Vanilla Crème Fraîche and Strawberries