Celebrating the start of Farmhouse Breakfast Week (26 Jan – 1 Feb 2014) StyleNest have teamed up with TV chef Dean Edwards to help ensure your most important meal of the day is  nutritious and delicious. 

StyleNest loves tucking into a hearty breakfast, fuelling us for the day head. This breakfast bruschetta dish is perfect for brunch with friends whilst delivering high in protein and keeping the hunger pangs at bay.

Serves 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

What You’ll Need:

• 750g cherry tomatoes
• 3 tbsp cold pressed rapeseed oil
• 1 tbsp balsamic vinegar
• 1 oval rustic loaf, cut into 4 long slices lengthways
• 300g unsmoked bacon
• 4 medium eggs, poached
• 2 tbsp chopped parsley

What To Do:

• Preheat the oven to 200^oC, gas mark 6.
• Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft.
• Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.
• Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.
• Serve topped with a poached egg and sprinkle with parsley.

Cooks Tip:

Add chopped garlic to the bread for extra flavour for brunch.  Any remaining bread can be made into breadcrumbs and frozen for use at a later date.