Breakfast Bruschetta

Name: Breakfast Bruschetta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 clove Garlic; 100 g Kalamata olives (Main); 20 g Parsley; 1 Olive oil, to combine; 20 g Pine nuts, toasted; 200 g Flat leaf (Italian) parsley (Main); 1 clove Garlic, smashed; 1 Lemon, juice & zest; 50 ml Olive oil; 2 Avocados, seeded, peeled and halved; 12 Portobello mushrooms (Main); 4 Bocconcini, (balls); 4 Organic eggs, poached (Main); 4 pieces Sourdough bread, lightly toasted

20 min

for 4 people

Sophie Barclay

Element

Roast Kalamata Drizzle

1 clove	Garlic
100 g	Kalamata olives (Main)
20 g	Parsley
1	Olive oil, to combine

Parsley Pesto

20 g	Pine nuts, toasted
200 g	Flat leaf (Italian) parsley (Main)
1 clove	Garlic, smashed
1	Lemon, juice & zest
50 ml	Olive oil

Bruschetta

2	Avocados, seeded, peeled and halved
12	Portobello mushrooms (Main)
4	Bocconcini, (balls)
4	Organic eggs, poached (Main)
4 pieces	Sourdough bread, lightly toasted

Directions

Roast Kalamata Drizzle:Place the olives on an oven tray and dry lightly and slowly in a 100 degC oven for 20 mins.
Deseed the olives once cooled and combine in the food processor with the other ingredients.
Blend and add oil until a pouring consistency is achieved. Set aside.
Parsley Pesto:Combine all the ingredients and rough chop – for a smoother pesto place in your food processor and blitz.Set aside.
Breakfast bruschetta:Roast or grill the mushrooms until softened.