This month, I’m excited to be back involved with the Improv Challenge, which is run by Kristen @ Frugal Antics of a Harried Homemaker who challenges us food bloggers to come up with creative recipes using a specific food pairing. This month’s theme is a classic duo: bacon & eggs.
My recipe, Broccoli Rabe, Bacon and Eggs Bruschetta, is the ultimate recipe mash-up and here’s how I came up with it.
- I’ve been wanting to do a breakfast bruschetta for awhile.
- One of my favorite meals from my childhood was when my mom made bacon and scrambled eggs for dinner. Now being a mother myself, I realize it was quick, no brainer supper but it felt “exotic” to have breakfast for dinner.
- When I saw Melissa Clark’s post about Pecorino Fried Bread with Broccoli on her new Restaurant Takeaway blog, I knew I had to add broccoli rabe to my toasted bread, too. It’s probably my Italian roots, but sautéed broccoli rabe is one of my very favorite vegetables. My
veggie phobichusband thinks I’m nuts when I say it’s as good as candy when cooked just right. (The trick is to boil it first and then sauté it so it’s not too bitter.)
This could be served as an appetizer, eaten for breakfast, lunch, snack or dinner like an open-face sandwich. You could swap in any type of sautéed or roasted vegetable like peppers, zucchini or eggplant.