That’s not what I was going to call it, but a friend pointed out that this open faced breakfast sammich looked like an over the top bruschetta and then I thought to myself, why yes…yes it does. Kinda tastes like it too!

I’ll fill you folks in on my chicken chopping later. In the meantime, I’ll leave you with this:

Breakfast Bruschetta (makes 2 super hearty sandwiches)
4 slices crusty bread (I used Acme’s Sweet Batard)
1 clove garlic
2-3 eggs (I only wanted 1 egg in mine), fried in the bacon grease
4 slices thick cut bacon cut in half and browned
handful baby arugula
4-6 basil leaves
2 early girl tomatoes, sliced
1/4 c extra sharp cheddar, grated
2 tbsp grated parmesan
salt/pepper

Lightly toast the bread and rub the garlic clove on both sides. Place bacon on each slice followed by arugula. Top with egg, then basil, then tomatoes. Sprinkle with salt and a generous dusting of freshly ground black pepper. Sprinkle cheeses on top and pop in the broiler for 2-3 minutes or until cheese begins to melt and brown. Serve immediately with a fork, knife and plenty of napkins.