@BlythburghPork bacon and our Free Range Eggs are perfect for this @breakfastweek recipe. TV Chef Dean Edwards has developed this delicious breakfast bruschetta which is perfect for sharing at weekends with friends or family. It’s high in protein, so can keep you feeling full for longer, and the tomatoes provide one of your 5-a-day.
The recipe comes from www.shakeupyourwakeup.com and is just one of their breakfast week suggestions
Free Range Eggs
Our delicious brown eggs are supplied by Hyde Farm Eggs in Kinver. They are from free range birds who enjoy very high standards of diet, welfare and lifestyle.
Free Range Bacon
The pork for our bacon is totally free range pork sourced from Blythburgh Free Range Pork Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks. By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today’s mass produced pork.
Dean Edwards’ Breakfast Bruschetta Ingredients
3 tbsp cold pressed rapeseed oil
1 tbsp balsamic vinegar
1 oval rustic loaf, cut into 4 slices lengthways
300g unsmoked free range bacon from Morley Butchers
4 Free range Hyde Farm eggs from Morley Butchers, poached
2 tbsp chopped parsley
How to prepare a Breakfast Bruschetta
- Preheat the oven to 200C, gas mark 6.
- Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar. Season and bake for 20 minutes until soft.
- Meanwhile brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.
- Place the bacon under a pre-heated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.
- Serve topped with a poached egg and sprinkle with the parsley.
Add chopped garlic to the bread for extra flavour at brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.