Earlier this summer, Brian and I spent a weekend in Santa Clara for the two Fare Thee Well Grateful Dead 50th Anniversary Tour kick off shows. Being present for such a visceral moment in pop culture history was a life changing experience.
The weekend also kicked my butt! After the first concert, we slept in late and woke up starving. All I could think of was a delicious, savory, long, relaxing brunch. So we headed over to Santana Row and discovered Village California Bistro and Wine Bar, an airy indoor/outdoor eatery with a seasonal Californian menu and weekend brunch.
While it was pretty crowded when we arrived, the hostess was really nice and seated us at a cozy table on the outdoor patio. Our server was very friendly and attentive, and our food was to die for. Brian had the Smoked Salmon Bistro Eggs Benedict and I had the Egg Bruschetta. To be totally honest, we’ve already been back for brunch again.
Our brunch was fabulous and I knew with the first bite, that I’d be making our own version of the Italian Caprese Egg Bruschetta for breakfast at home!
If you read many of the recipes I share, you’ll find that we use “our own version” of pretty much all recipes. I love food, cooking, and baking — but I like it my way, with the ingredients I like, and my family is the same way. So based on who is eating with us, or who wants to make the item, we’ll tweak the recipe to suit their tastes.
I don’t eat dairy and my husband doesn’t eat pork or red meat, so we tend to omit those ingredients or serve most meals “build your own” style, as my daughter loves cheese, bacon, and steak!
With garden fresh cherry tomatoes and avocados from the farmers’ market on hand pretty much all the time during the summer, our Tomato & Avocado Breakfast Bruschetta with Balsamic Drizzle is a breakfast twist on the traditional Italian Caprese flavors and it has quickly become my favorite go-to breakfast. Plus, it’s super easy to make!
I start by popping a few thick slices of sourdough bread in the toaster, or depending on the size, in the oven to toast. Then I slice a handful of cherry tomatoes, crosscut the avocado, and cook the eggs. Once the toast is ready and the eggs are done, it’s time to assemble the breakfast bruschetta. Place the toast on the plate, drizzle with balsamic vinegar, top with eggs, avocado, and tomatoes, then season with a little salt and pepper.
Simple, fast, delicious, and gorgeous!
Tomato Basil Breakfast Bruschetta with Balsamic Drizzle
With the contrasting colors from the tomatoes and avocado, this is a gorgeous summer breakfast that surprises you with a burst of flavor from the balsamic vinegar.
- Thick cut sourdough slices
- Balsamic vinegar
- A handful of cherry or grape tomatoes
- Salt and pepper to taste
- Toast sourdough slices until golden brown. Slice cherry tomatoes and crosscut avocado.
- Cook eggs just how you like them. Scambled eggs are our favorite. A fried egg works great too.
- Assemble breakbast bruschetta. Start with sourdough toast and drizzle with balsamic vinegar. Top with egg, cherry tomatoes, and avocado. Sprinkle lightly with salt and pepper to taste. Serve immediately.
Are you a bacon lover? Consider adding 1-2 pieces of bacon between the sourdough toast and egg or chop it coarsely and scramble it with the egg.