I love breakfast foods. I’ll cook a scrambled egg wrap at least once a week, and alternate between pancakes, waffles and French toast on most weekends. And don’t even get me started on how much I love bacon.
But you know what else I love? Finger foods. Things you can pick up, unencumbered by the need for utensils, and eat in two or three bites. I could (and sometimes do) eat a collection of appetizers instead of a regular meal. I was actually devastated about missing cocktail hour for pictures at my own wedding, because I just wanted all the hors d’oeuvres we’d picked out during our menu tasting. I’M STILL MOURNING THE LOSS OF MY MINI BEEF WELLINGTONS!
…I’m getting off track.
Anyway. We recently found ourselves with an excess of Italian bread (from my Italian mother-in-law, of course), and one Saturday morning, as I was pondering what to make for breakfast, I had an idea: Toast the slices of bread and top them with loaded scrambled eggs.
I realize I didn’t invent this idea. There are pages and pages of search results for “breakfast crostini,” each more delicious than the last. But have you ever made a dish, looked at it and said, “Damn, that’s restaurant-worthy”? Yeah, that’s how I felt about these beauties.
The best part is, there’s no right or wrong way to do this. Just pair your favorite baguette-type bread with your preferred scrambled egg add-ins. Is it too cliche to say that the combinations are endless? Because they really are.
Anyway, here’s how we did it, but feel free to tweak the ingredients to your tastes. Happy brunching!
Makes 12-16 crostini
-1 tbsp. olive oil
-1/4 cup diced onion
-1/4 cup diced bell peppers
-1 cup fresh spinach (or 1/4 cup frozen, thawed spinach)
-3 eggs, beaten
-1 loaf of Italian or French-style bread, sliced
-3 – 4 tbsp. mayonnaise
-2 slices of bacon, cooked and crumbled
-1/4 – 1/3 cup shredded cheddar cheese
-Salt & pepper to taste
-Hot sauce (optional)
Preheat oven to 400 degrees F.
In a large pan, heat olive oil for 1 to 2 minutes. Add onions, peppers and spinach, and cook until onions/peppers are tender and spinach is wilted.
Add beaten eggs and season with salt and pepper. Stir until eggs are cooked and all ingredients are evenly distributed. Remove from heat and set aside.
While oven is preheating, spread a thin layer of mayonnaise (or butter, if you’d prefer) onto each slice of bread and place slices onto a sheet pan. Toast bread in oven for 10 minutes, then remove pan from oven and place on a heat-proof surface.
Carefully scoop a spoonful of scrambled eggs onto each slice of bread and top with crumbled bacon and shredded cheese. Return pan to oven and cook for another 5 minutes or until cheese is melted.
Move crostini to a wire rack and cool for 5 to 10 minutes before serving.