Mark Bittman’s Breakfast Bruschetta Is the Perfect Busy-Morning Meal

Some days, breakfast needs to happen quickly, but that doesn’t necessitate toaster waffles or fast-food sandwiches. This breakfast bruschetta is endlessly versatile. Use strawberries and peaches (or whatever fruit you have on hand) and just follow the basic rules. You can have a satisfying meal ready in under 13 minutes.

Breakfast Bruschetta
Makes: 4 servings

8 thick slices any rustic bread (a little stale is fine)
1 cup strawberries
2 medium peaches
Several sprigs fresh mint
3 tablespoons honey

1. Turn the broiler to high; put the rack 4 inches from the heat.
2. Put the slices of bread on a baking sheet and broil, turning once until browned on both sides, 2 to 5 minutes. While the bread is toasting, hull and chop the strawberries, pit and chop the peaches, strip the mint leaves and chop them.
3. Combine the strawberries, peaches, and mint in a small bowl. Add honey to taste.
4. Top the toasted bread with the fruit mixture, and return the tray to the broiler for around 30 seconds, being careful not to burn the bread.