Description

Indulge in the delightful combination of crispy roasted potatoes, farm-fresh eggs, and toasted bread that makes this Roasted Potato Breakfast Bruschetta an unforgettable morning treat. This vibrant dish is perfect for brunch gatherings or a cozy breakfast at home, combining textures and flavors that everyone will love. With its stunning presentation, it’s sure to impress your guests while being easy enough for novice cooks to master.

Ingredients

Scale

2 cups small waxy potatoes (e.g., Yukon Gold or red), diced
3 tbsp extra virgin olive oil, divided
3 cloves garlic, minced
1 tsp fresh rosemary or thyme, chopped
4 large eggs
4 slices baguette or ciabatta bread
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C).
In a bowl, toss diced potatoes with 2 tablespoons olive oil, minced garlic, salt, pepper, and chopped herbs until well coated.
Spread the potato mixture on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
While potatoes roast, slice the baguette or ciabatta and drizzle with remaining olive oil. Toast in the oven for 5-7 minutes until golden.
In a skillet over medium heat, crack eggs one by one and cook until whites are set but yolks remain runny (about 4-5 minutes). Season with salt and pepper.
Assemble by topping each toasted slice of bread with roasted potatoes and an egg. Serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice bruschetta with toppings (approx. 180g)
Calories: 360
Sugar: 1g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 10g
Cholesterol: 210mg

Keywords: For added flavor variations, try incorporating chili flakes or different herbs like basil or parsley. To make this dish vegan-friendly, replace eggs with tofu scramble or avocado spread.