Bruschetta With Roasted Tomatoes, Bacon And Poached Egg

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍅✨

Slice and roast the tomatoes. Cut the tomatoes in half, arrange them on a baking sheet, drizzle with olive oil, add the garlic, season with salt and pepper, and roast in a preheated oven at 180 C for about 20 minutes, until softened and lightly caramelized

Fry the pancetta. Heat the bacon in a pan and fry it over medium heat for about 3-4 minutes, until crispy

Toast the bread. Add olive oil to the same pan and toast the slices of bread until golden brown over medium heat for about 2 minutes on each side, using the pancetta fat as well

Poach the egg. In a small saucepan, bring water to a boil, add the vinegar and reduce to medium heat, create a whirlpool and carefully place the egg into it, poach for about 3-4 minutes, until the egg white sets and the yolk remains runny, then remove the egg and let drain

Assemble the bruschetta. Peel and crush the garlic, mix it with the roasted tomatoes and optionally chopped parsley

Garnish and serve. Layer the tomatoes with garlic, crispy bacon, and the poached egg on the toasted bread, season with salt and pepper, garnish with parsley, and serve 🍅🍽️✨