Bruschetta Brunch Sandwich

This morning I had a chance to take a solo trip to the Farmer’s Market… FREEDOM! Normally, Abe will come with me and curb my crazy impulse to buy allll the things. Take a look at this morning’s haul:

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Eggs, Zucchinis, Nectarines, Tomatoes, Eggplant and Ciabatta Rolls! Yum!

Normally the only bread we purchase is whole wheat, but there was a leftover jar of bruschetta waiting in the fridge to be eaten! I couldn’t resist the Saturday morning splurge of Village Bakery bread. One of the best things about Davis is the home-grown, locavore feel that translates into the food and restaurants. The eggs pictured above are purchased from a family business called Vega Farms and they are awesome! We normally get one dozen single yolk, and one dozen double yolks… we eat a lot of eggs. Through research and experience, I have found that all natural, locally based eggs are worth the slightly higher price as opposed to store bought eggs, especially if you eat as many as we do. But more about that in a later post.

So for my brunch today, I decided to make a bruschetta, egg, goat cheese and spinach sandwich on a ciabatta roll because that’s what I had in my fridge.

Bruschetta Brunch Sandwich

Ingredients:

  • 2 Eggs
  • Handful of Spinach
  • Goat Cheese (enough to cover one side of the roll)
  • 2 Tbsp pre-made Bruschetta (I used Trader Joe’s)
  • 1 Ciabatta Roll
  • Salt/Pepper to taste
  • 1 Tbsp Olive Oil

Directions:

  1. Begin by warming olive oil in pan over medium-high heat.
  2. Preheat oven to 400 degrees.
  3. After oil is warm, crack eggs in pans and season with salt and pepper.
  4. Cut ciabatta roll in half, crumble goat cheese on top half of roll, and toast in oven for 6 mins.
  5. Let eggs cook until the whites seem firm. Flip both eggs and cook for a couple minutes depending on how set you like your eggs.
  6. Pull rolls out of oven and place eggs on non-goat cheese side of roll.
  7. Keeping the stove on, wilt handful of spinach in the pan. Add bruschetta and warm it up for a couple minutes.
  8. Turn off heat and spoon bruschetta/spinach mixture onto roll.
  9. Cut in half for easy eating, and enjoy!

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Until next time!

 

What is your favorite weekend brunch splurge?

 
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