Find the Iowa Egg Council on Pintrest Find the Iowa Egg Council on Facebook Find the Iowa Egg Council on Twitter Find the Iowa Egg Council on YouTube

Breakfast Egg Bruschetta with Tomato-Basil Drizzle

Breakfast Egg Bruschetta with Tomato-Basil Drizzle

Breakfast Egg Bruschetta with Tomato-Basil Drizzle

Submitted by: Lisa Huff

Serving Size: 6

Ingredients
Quantity
diced canned tomatoes, drained
1 1/4 cups
olive oil
2 tablespoons
garlic cloves
2 cloves
fresh basil, chopped, divided
1/4 cups
salt
1/4 teaspoons
pepper
1/8 teaspoons
French bread baguette diagonal slices, lightly toasted
12 slices
shredded Italian blend cheese (or freshly grated Parmesan cheese)
3/4 cups
eggs
4
milk
2 tablespoons
bacon (or pancetta), precooked & crumbled
1/4 cups

Directions

Preheat oven to 350°F. Place tomatoes, olive oil, garlic, 3 tablespoons basil, salt, and pepper in blender or food processor; process until smooth. Pour into small saucepan and place over high heat. Stirring occasionally, bring to a boil, then reduce heat to low to simmer. Simmer 8-10 minutes or until slightly reduced. Set aside to cool slightly.

Arrange baguette slices on large cookie sheet. Sprinkle cheese on top and place sheet in oven for 2-4 minutes or until cheese is melted.

Meanwhile, whisk together eggs, milk, and bacon (or pancetta) in small bowl. Spray large skillet with nonstick cooking spray and place over medium-high heat. When pan is hot, pour egg mixture into pan; scramble eggs until firm but still moist. Spoon on top of baguette slices. Drizzle tomato sauce on top, sprinkle remaining basil on top, then serve.

MOBILE APP

Available for Download
@

Download our recipe app on the iPhone app store Download our recipe app on the Android palt store
Our Information

515.727.4701

Info@IowaEgg.org

8515 Douglas Avenue, Suite 9
Urbandale IA 50322

© 2014 Iowa Egg Council
Designed & Powered by Victory Enterprises, Inc.