Scrambled Egg Bruschetta with Fennel Pollen & Salami

I was recently invited to join the Fennel Friday Cooking Club hosted by The Hungry Goddess and Pollen Ranch. Each month this group of enthusiastic bloggers will be creating recipes using a different Pollen Ranch product and focusing on a different theme. This month's theme is flat breads, pizza or bruschetta and the product is fennel pollen.  I decided to go with a breakfast for lunch kind of  bruschetta.

Eggs, fennel salami, chopped tomatoes, crusty bread and a sprinkling of fennel pollen; I really had no idea I was going to love this as much as I did.  It's super easy to put together and makes a nice lunch, breakfast or even appetizer.

Please be sure to check out all this month's wonderful fennel recipes over at the Fennel Friday Cooking Club and don't forget to check back at the end of next month to see what we've been cooking up.  (hint: next month's theme is veggies)

Scrambled Egg Bruschetta with Fennel Pollen & Salami

3 Tbsp extra virgin olive oil
1 tomato, diced
4 eggs
splash of milk
fennel salami, sliced thin
2 tsp fennel pollen
Salt and freshly ground pepper

Heat olive oil in a pan over medium heat. Cook tomatoes and salami briefly, about 2 mins, and remove to a plate. 

Whisk the eggs with the milk in a bowl until well blended. Add the eggs to the pan and stir constantly. As the eggs begin to set, about 3 minutes, add the tomatoes and salami, and cook a few minutes more. Add salt and pepper to taste.

Top each piece of grilled bread with equal portions of egg mixture.  Sprinkle with fennel pollen and 

 serve immediately.