Breakfast Bruschetta

Breakfast Bruschetta

Lazy Sunday mornings are a ritual in my home. Between my husband traveling for work Monday through Thursday and my alarm buzzing at 4:45am to teach Pilates, the unscheduled hours spent milling about in pajamas, drinking coffee and reading are priceless.

During the busy work week my breakfast is a standard rotation of green smoothies, protein oats or a quick scrambled egg. This makes Sunday brunch all the more exciting, because I have time to make and eat a relaxing meal that satisfies my taste buds and nourishes my body.

We used to go out for Sunday brunch every week, but after a while we noticed that both the expense and the calories were really adding up. Taking the weekend “off” from healthy habits can make it challenging to reach your wellness and nutritional goals, and is something that brides tend to overlook. Did you know that the average cafe breakfast in the US can contain more than 1200 calories? Don’t believe me? Read this article about a 2013 JAMA Internal Medicine report and say “hello, muffin top”!

I attribute part of my successful weight loss to minimizing restaurant breakfasts. Turning our Sunday kitchen into a Masterchef experience was not only good for my waistline – it also allowed me and my husband to spend quality time together.

Making a relaxing and delicious Sunday brunch at home helped me commit to my healthy agenda before the wedding, plus the money we saved bought some fantastic zucchini and ricotta breakfast fritters on our honeymoon.

Brunch Brischetta 2013
This breakfast bruschetta is one such example of a fabulous start to your Sunday. There are still a few late season tomatoes popping up in our farmers market, but once tomato season passes I will use sundried tomatoes or grilled capsicums (peppers). The key to a good bruschetta is buying the best quality bread that you can find, something nice and chewy, and toasting it under the grill (broiler) or on your barbecue.

If you are trying to minimise gluten in your diet then sourdough bread is a great option. Sourdough is made via a process of fermentation using naturally occurring lactobacilli and yeasts. These good bacteria couples with the longer fermentation time break down the gluten proteins found in wheat, reducing the gluten content considerably. Keep in mind that not all sourdough is created equal and commercially baked breads often skip the overnight fermentation process, thereby skipping the nutritional benefits of this method. I encourage you to find a local bakery and get to know their bread making process, as your bread will not only be easier to digest but it will have a much more satisfying flavour and texture.

In this recipe I have used heart healthy fats and proteins from avocado and a whole poached egg. A tasty alternative would be to swap avocado for grass fed goat cheese, the poached egg for a few slices of smoked salmon and the tomatoes for a handful of arugula. Delish! Need to Groom it up? Fry the egg and crumble some cooked bacon on top.

I’d love to hear what you and your fiance would consider to be the perfect Sunday brunch? What will you be cooking this weekend? Let me know in the comments below.

Your Foodie Friend,
Jennifer Dene

My_Breakfast_e-book_2013
Breakfast Bruschetta (Serves One)

This would also be a perfect champagne brunch to share with your girlfriends!

1/4 cup halved cherry tomatoes
A few leaves fresh basil or Italian parsley
1/2 tablespoon olive oil
salt and pepper to taste
1/4 avocado
1 egg, poached (see below)
1 slice chewy sourdough bread
red pepper flakes and fresh lemon to serve (optional)

Halve cherry tomatoes and combine with olive oil, herbs and salt and pepper. Set aside.
Toast a thick slice of sourdough bread under the grill/broiler or on your barbecue plate.
Allow toast to cool while poaching egg.
Spread toast with avocado, a squeeze of lemon juice and a sprinkle of red pepper flakes. Top with tomatoes and the egg.

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