Bruschetta for Breakfast with prosciutto and egg
Ok, so this wasn’t a food photography day. It was more of a “shit. I don’t have a meal plan. What can I make with what I’ve got?” kind of day.
The lycopene in grated tomatoes supports progesterone metabolism, making this an especially nourishing choice in the luteal phase when your body is doing a lot of work. The healthy fat from olive oil and protein from eggs and prosciutto help stabilize blood sugar, which is one of the simplest things you can do to ease your nervous system out of survival mode during the day.
As an added bonus, taking the time to grate the tomatoes makes them easier to digest. So many wins in such a simple meal.
Prep Time: 15 minutes | Cook Time: 5 minutes | Serves: 1 | Nutritional Information: Found here
INGREDIENTS:
1 medium slice sourdough bread, toasted
1 tbsp olive oil
1 medium Roma tomato
¼ tsp black pepper
1 tsp kosher salt
1 head garlic
3 thin slices of prosciutto
2 large eggs, hard-boiled
1 cup raspberries
DIRECTIONS:
Cut a small piece off the tip of the tomato, then grate it using the large holes of a box grater. Discard the peel. Season the tomato purée with salt and black pepper, then set aside.
Add olive oil and sourdough bread to a non-stick skillet. Toast over medium-low heat until both sides are golden brown.
Rub a garlic clove over the warm toast, then spread the grated tomato on top.
Serve with prosciutto, hard-boiled eggs, and fresh raspberries.
HOW WE'VE ENJOYED THIS DISH:
Bruschetta served as a side alongside a frittata for a simple, satisfying brunch spread. (Stay tuned — I'm currently perfecting a dairy-free frittata and will be sharing it here soon!)
Paired the bruschetta as a side with a warm bowl of chicken noodle soup for an easy, nourishing lunch or light dinner.