Enrico shares his Morning Bruschetta recipe, a classic Italian dish reinvented for a great brunch, which is quick and easy to make.

Morning Bruschetta

Piccolo Cherry Tomato, Guacamole & Poached Enn’s Egg

Brunch Serves : 4 

Preparation: ½ hour


  • 4 large slices of sourdough bread, 1,5cm thick
  • 20 cherry tomato, quartered
  • 10 leaves of fresh oregano
  • 1 tsp of Modena aged balsamic vinegar
  • ½ red onion, thinly diced
  • 1 red chilli pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 200ml frying oil
  • 10ml extra virgin olive oil
  • salt & black pepper
  • 20gr of baby rockets
  • 30gr Parmigiano reggiano cheese shavings
  • 8 medium fresh eggs 
  • 1 tsp white wine vinegar

Ingredients for the guacamole

  • 4 avocado, ripe
  • ½ red onion
  • 1 lime, zested and juiced
  • ½ bunch of coriander, chopped
  • Extra virgin olive oil
  • Tabasco, to taste
  • salt and black pepper

Preparation method

- For the guacamole, halve the avocados and remove the stones. Scoop out the flesh into a mixing bowl, add the onion, coriander, lime juice and zest, olive oil and a few drops of the Tabasco.

- Season with salt and pepper and mix the ingredients together to form a thick paste, season with salt and pepper to taste.

- In a separate bowl, place the tomatoes, onion, balsamic vinegar, black pepper, oregano and a pinch of sea salt to marinate for 5 minutes.

- Meanwhile, heat a large griddle pan until hot. Oil each side of the slices of bread and sprinkle with sea salt and black pepper. Grill each slice until well coloured, then set each slice on a plate.

- Dip fry the sliced garlic and chilli pepper on a small pan at 175C for one minute or until golden, dry both garlic and chilli pepper onto paper towel.

- Add vinegar and salt to a pot of water and bring to a gentle simmer. Break the eggs into cups or ramekins, gently pour the eggs in, simmer for 2 minutes or until the whites are set, remove with a slotted spoon and place the poached eggs onto paper towels.

- While the eggs a simmering, spread the guacamole over the toasted bread using a spatula, divide the cherry tomato over the 4 bread slices covered in guacamole and sprinkle the parmesan shavings all over the top.

- Once the eggs are ready, plate 2 poached eggs over each bruschetta, season with extra virgin olive oil, salt and pepper.

- Garnish your bruschetta with sweet chilli pepper and garlic crisps, sprinkle some baby rocket leaves and serve it immediately.

"Villas at Renaissance - Exclusively East Lothian"