Serves 2


  • 200g variety of coloured cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 medium red onion, finely diced
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper, to taste
  • 2-4 slices wholegrain sourdough bread, toasted
  • 4 free range eggs, poached (or cooked according to your preference)


Place cherry tomatoes, basil leaves, red onion, olive oil, salt and pepper in a medium bowl. Toss gently to combine.

Arrange tomato mixture on toast, top with eggs. Serve immediately.

Download the Breakfast Bruscetta recipe here.