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Poached Egg Bruschetta
Served as either an entree or side, this traditional dish with an Italian twist makes a tasty addition to any brunch or breakfast menu...
Servings
8
8
Cuisine Type
- italian
Day Part
- Breakfast
- Dinner
- Lunch
- Snack
Menu Part
- Side Dish
Main Ingredient
- Eggs
- Vegetables
- Bread
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
Mince 1 garlic clove; split second clove in half and reserve.
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.
Lightly toast bread slices. Rub one side with halved garlic clove; brush with oil.
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.
For service, spoon tomato mixture onto oiled side of each toast; top with a poached egg.
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