Brunch Bruschetta

4 servings
30 min prep time
45 min total time

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.


6 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


  • 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_Image

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.