Breaky Bruschetta

INGREDIENTS:

• 1 slice of sourdough (GF bread if needed)

• 1 egg, whisked

• EVOO

• 1 small garlic clove, grated

• Handful of rocket

• 1 tbsp goats cheese (omit if DF)

TOPPING:

• 1/2 cup diced tomato

• 1 tbsp finely chopped basil

• 3/4 of the grated garlic

• 1/2 tbsp balsamic vinegar

• Salt and pepper

METHOD:

1. Heat a frypan to a medium heat. Add a drizzle of the EVOO onto the sourdough and rub on 1/4 of the grated garlic. Place the sourdough oil side down in the pan and lightly toast. Remove and place on a plate.

2. Add a splash of oil to the pan and saute the rest of the garlic for 30 seconds. Transfer to a bowl.

3. Season the whisked egg and add to the heated pan. Cook until scrambled.

4. While this scrambles, add the rest of the toppings to the bowl with the garlic. Whisk together.

5. Once the egg is cooked turn off the heat and place the egg on the sourdough.

6. Spread over the rocket, tomato topping and goats cheese if using. Season and enjoy!

GF*, DFO + V - serves 1