Courtney's Poached Eggs Atop Fontina Tomato Bruschetta

My very very close friend Courtney just bought a beautiful new home. Her boyfriend Chris has been literally slaving away every weekend building closet organizers, installing cabinetry in the laundry room, perfecting the backyard, adding lighting both inside and out and making sure the house is more than livable, but also functional and beautiful.

There are a few more things that needed to be done so Chris invited us over to be his helper monkeys for a day. Courtney, Jeffrey and I painted the garage, while Jim and Chris installed a water drainage system and a shelving unit in the garage.

Before all of this work started Courtney prepared us a wonderfully hearty and energizing breakfast. The main feature on the plate were her Poached Eggs Atop Fontina Tomato Bruschetta.

Here is how you make this delicious dish:

You will need an egg poacher, which can be purchased at any kitchen supply store:

For five people:

- 1/4 lb Fontina cheese, grated
- 10 pieces of thickly sliced Sourdough bread, brushed with Olive Oil and salt, toppped with about 1 tbsp of grated fontina. Place these in the oven and let toast until golden brown and all of the cheese has melted.
- 3 Roma tomatoes chopped and tossed with about 1 tbsp of olive oil, 1 tsp of kosher salt and freshly ground black pepper to taste and chopped basil (about 4 or 5 leaves).
- 10 eggs poached

Once the bread is ready place about 1-2 tbsps of the tomato mixture onto the top of the bread. Top with the poached eggs, place on a plate and serve.