Breakfast bruschetta with tomato and egg
- 1 cup cherry tomatoes
- ¼ cup chopped parsley
- 2 whole grain bagels
- 1 tbsp olive oil
- 8 eggs
- ¼ cup cream cheese
Slice cherry tomatoes in half and chop parsley.
Optionally, lightly toast bagel.
Heat olive oil in a nonstick skillet over medium heat. Lightly beat egg in a small bowl, then add to skillet. Cook 2 to 3 minutes, stirring constantly, until set but still slightly wet.
Spread cream cheese onto bagel. Top with egg and cherry tomatoes. Sprinkle with parsley, plus salt and pepper to taste.