Breakfast Bruschetta

 Breakfast can be boring. It can be pretty dull having the same thing every morning, particularly when that thing, such as toast or cereal, is not particularly interesting. If breakfast is the most important meal of the day, then we should be serving something nutritious and delicious that invites us to indulge and enjoy. I prefer to start my day savory rather than sweet, was in a bit of an Italian mood, and came up with this. Wonderful!

Breakfast Bruschetta

8 (1" thick) slices of French bread

5 T.butter, softened

3 handfuls fresh baby spinach

4 large eggs

1/4 c. whole milk

1/8 t. Montreal steak seasoning

1/8 t. instant minced onions

1 c. diced tomatoes

½ c. shredded cheddar

Preheat oven to 400ºF.

Spread 2 tablespoons of the butter on top of each slice of French bread. Arrange the bread slices on a baking sheet and bake for 5 minutes, then flip them and bake an additional 3 to 5 minutes until toasted. Remove the bread from the oven; set aside. Change oven setting to broil.

While bread is baking, sauté spinach in one tablespoon of butter. When wilted and heated through, remove with tongs, and mound evenly on each slice.

In a medium bowl, whisk together the eggs, milk, steak seasoning, and dried minced onions. In the same pan in which you cooked the spinach, melt the remaining 2 tablespoons of butter. Pour in egg mixture, and cook, stirring as needed, until scrambled to your liking. Mound scrambled eggs on top of the spinach. Sprinkle chopped tomatoes and grated cheese over all. Top each with a sprinkle of salt and grating of ground black pepper. Broil until the cheese has melted. Serve immediately.

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