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Summer Garden Breakfast Bruschetta

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3-4 pieces of sourdough slices cut in half
3-4 garden tomatoes
Small bunch of basil leaves
Salt, pepper, olive oil
Garlic salt
Creole Seasoning
Eggs (one egg for each slice of bread)

Toast the halved sourdough with some olive oil or butter. Chop the tomatoes and basil and mix with a splash of olive oil. Season to taste with salts, pepper, and Creole Seasoning.

Allow mixture to sit and rest for the salts will draw juices from the tomatoes. Spoon tomato mix over toast. Garnish with basil.

Place over-easy egg on top of tomatoes and serve warm. Enjoy!

 

- Recipe courtesy of James T. Farmer III

 

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