Bruschetta with Poached Eggs
Posted by Jason Trevino
Basil, Garlic Clove, Bread, Tomato, Salt And Pepper, White Vinegar, Olive Oil, Eggs
Cook Perfect Eggs with this Vertical Egg Cooker, Ideal for Breakfast Sandwiches or Egg Rolls
Cook Perfect Eggs with this Vertical Egg Cooker, Ideal for Breakfast Sandwiches or Egg Rolls
Bruschetta with Poached Eggs Recipe
This bruschetta with poached eggs is a filling breakfast or brunch dish. The crispy bread, juicy tomato, and perfectly poached egg create a flavor and texture harmony.
Ingredients
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, cut in half
- 4 slices of bread
- 1 large tomato, diced
- Season with salt and pepper to taste
- 1 tablespoon white vinegar
- 2 tbsp olive oil
- 4 eggs
Time Needed
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Brush the bread slices with olive oil and garlic powder.
- Bake for 10 minutes, or until crispy, on a baking sheet.
- In the meantime, bring a large pot of water to a boil.
- Pour in the vinegar and stir well.
- Poach the eggs in water for 3-4 minutes, or until the whites are set but the yolks are still runny.
- Using a slotted spoon, remove the eggs and drain on a paper towel.
- Combine the diced tomato and basil in a small bowl.
- Season with salt and pepper to taste.
- To assemble, spoon the tomato mixture and a poached egg onto each piece of toast.
- Serve right away.
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