Broccoli Rabe, Bacon and Eggs Bruschetta – Improv Challenge

Broccoli Rabe, Bacon & Eggs Bruschetta |

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 phobic husband 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.)

Broccoli Rabe, Bacon & Eggs Bruschetta |

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.

Broccoli Rabe, Bacon and Eggs Bruschetta –

Makes 4 servings (2 pieces of bruschetta per serving)


  • 1 bunch broccoli rabe, chopped
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 3 slices center cut bacon, finely chopped
  • 3 large eggs
  • 1 tablespoon low-fat milk
  • 1/4 teaspoon black pepper
  • 1 garlic clove
  • 8 slices of rustic bread (3/4-inch thick, about 4 - 5-inches wide)
  • 2 tablespoons grated Pecorino or Asiago cheese


  1. Bring a large pot of water to a boil. Add salt and broccoli rabe; cook for 2 minutes. Drain.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 2 minutes; stirring often. Add in broccoli rabe and sauté for an additional 3 minutes. Remove from pan and set aside.
  3. Place skillet back on stove over medium heat. Add bacon and cook until just turning crisp, about 5 - 6 minutes.
  4. In a small bowl, whisk together eggs, milk and black pepper. Pour into pan with bacon; stir and cook until eggs are scrambled. Remove from heat and mix in broccoli rabe.
  5. Cut garlic clove in half and rub on slices of bread. Toast in the broiler or toaster. Top each slice with broccoli rabe, bacon and egg mix. Sprinkle 1 teaspoon of cheese over each bruschetta piece.

If you eat meat, how do you like your bacon & eggs? Do you have a favorite vegetable you can’t get enough of?

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  1. oh dear! That looks soooooo yummy!

  2. A breakfast bruschetta? LOVE this idea…and yours look so tasty!

    • Thanks Liz – I must say, your oatmeal, white chocolate, apricot, bacon cookie combo sounds really delish (I’m a sucker for salty & sweet.)

  3. I’m not big on broccoli rabe, but your bruschetta makes me want to give it another try.

    • You could always swap in regular broccoli (or any sauteed or roasted veggie.) The trick to broccoli rabe is to boil first, then saute otherwise waaaay too bitter.

  4. I still love breakfast for dinner! And with your gourmet touch of broccoli rabe avec bacon and eggs à la brushchetta, the supper table may see more breakfast for dinner =) Great post, Deanna.

  5. So glad to have you joining us again! Those bruschettas look wonderful!

    • Hated to miss the past few Improv challenges but they conflicted with our Recipe ReDux posts – planning on participating as much as possible for the rest of the year :)

  6. I am a fellow breakfast-for-dinner lover. It was always so special when mom pulled out the waffle maker when we were kids and we got to eat it with chocolate chips. These bruschetta look delicious (and a little bit healthier than chocolate chip waffles ;))

  7. I love bruschetta, and this looks such a great take on a classic favorite. It’s lovely being a part of this group :)

  8. Bruschetta…such a fun and fancy word ;). Whenever I make it, people think I labored in the kitchen all day long when it took less than 30 minutes..but I like to keep that info to myself hehe. Growing up, my fav bfast was my mom’s bolognese, egg sandwich (white bread, I mind you) smothered in mayo. It will forever be in my memory as tasting divine. However, I refuse to eat it now. I’ve recreated a healthier version, which tastes (perhaps not equally) super!

    To answer your question, does canadian bacon count? I try not to have bacon around the house for my husband’s sake. He doesn’t cook, but I’m sure to find him in the kitchen the moment he discovers bacon in the fridge. Men…

    • Love hearing about your mom’s breakfast sandwich! Funny how now my mom is vegetarian so she hasn’t cooked bacon for decades. Of course canadian bacon counts! Have you tried center cut bacon – it has less fat but still the awesome bacon-y taste your hubby would like :)

  9. So… there’s a sausage produced in South Alabama that is a MUST for us on the occasion that we decide to eat a meat-laden, egg breakfast. It’s Conecuh Sausage (yes, produced in Conecuh County). Much to the hubs dismay, we couldn’t get it in TX. Fortunately, we can in GA… When we’re in FL it’s hit or miss. I’ll have to fry some up for you when you’re here. I can say in all honesty, there’s no other sausage like it.

  10. Wow Deanna!! What an incredibly creative use of bacon and eggs! I adore bruschetta and can’t say I’ve ever seen one like this and I’m completely enamored. This sounds so fresh and tasty! Lovely recipe.

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