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Poached Egg Bruschetta

Serves8
IngredientsEggs, Vegetables, Bread
Day PartBreakfast, Dinner, Lunch, Snack
Menu PartSide Dish
Cuisine TypeItalian
Poached Egg

Served as either an entree or side, this traditional dish with an Italian twist makes a tasty addition to any brunch or breakfast menu.

Ingredients

2 garlic cloves
Olive oil
2 cups chopped tomatoes
Salt and pepper, to taste
1⁄4 cup finely chopped red onion
1⁄4 cup chopped parsley
1 tbsp. balsamic vinegar
8 slices Italian bread, 1⁄2-in. thick
Tomato juice
8 eggs

Steps

  1. Mince 1 garlic clove; split second clove in half and reserve.
  2. Heat 1 tbsp. oil in skillet. Add garlic; sauté 2 min. Stir in tomatoes, salt, and pepper; cook 30 sec. Remove from heat; add red onion, parsley, and vinegar.
  3. Lightly toast bread slices. Rub one side with halved garlic clove; brush with oil.
  4. Fill deep skillet with 3 in. tomato juice; bring to a boil. Reduce heat to keep juice gently simmering. Slip eggs, one by one, into juice; cook until set, 3-5 min. Remove eggs; drain.
  5. For service, spoon tomato mixture onto oiled side of each toast; top with a poached egg.
     

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