10 minsBreakfast

Breakfast bruschetta with tomato and egg

Makes: four servings
Makes: four servings


  • 1 cup cherry tomatoes
  • ¼ cup chopped parsley
  • 2 whole grain bagels
  • 1 tbsp olive oil
  • 8 eggs
  • ¼ cup cream cheese


  1. Slice cherry tomatoes in half and chop parsley.

  2. Optionally, lightly toast bagel.

  3. 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.

  4. Spread cream cheese onto bagel. Top with egg and cherry tomatoes. Sprinkle with parsley, plus salt and pepper to taste.