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Recipes with Casey: Bruschetta Eggs Benedict

Eggs Benedict is probably my all-time favorite breakfast meal. I’ve tried many different variations ranging from the traditional Florentine to a huevos rancheros version, even one with lobster. The other morning I was rummaging around in my fridge looking for a new take on the old classic. Based on the ingredients I had leftover, Bruschetta Eggs Benedict was born. If you like Italian food, or anything involving balsamic and basil, try this fun twist on a classic.

 

Ingredients

  • Whole wheat or gluten free toast
  • 2-3 large vine ripened tomatoes
  • ½ yellow or white onion
  • 2 tablespoons balsamic vinegar
  • 1 cup fresh basil
  • 2 teaspoons garlic salt
  • 2 teaspoons minced garlic
  • Arugula
  • 2 tablespoons butter or margarine
  • 4 eggs
  • Salt and pepper
  • Olive oil
  • Balsamic glaze
  • Mozzarella cheese slices (not wet)

 

 

Sunday brunch, anyone?

Sunday brunch, anyone?

Directions

  • Preheat oven to 350 or if you have a broil setting, turn on broil.
  • Coat bread with butter and garlic salt, and place on the top rack on broil for 3 minutes. If you do not have a broil setting put bread in the middle rack.
  • Then begin mixing the bruschetta (this will have the longest prep time).
  • Dice half a yellow onion, two tomatoes, and mince garlic (if not already minced).
  • In a small skillet add about a tablespoon of olive oil and turn on low heat. Add enough to coat the bottom of the pan and still have excess.
  • Add 2 tablespoons of mixed garlic to the pan and add diced onion.
  • Mix until onions begin to brown and garlic is fragrant.
  • Add tomatoes, let simmer.
  • After a few minutes add balsamic vinegar. Let simmer for two more minutes and then take off heat and put the mixture in a separate bowl to cool.
  • Add basil right before taking off heat.
  • Take the toasted bread and add a slice of cheese to the opposite side of each piece. Replace in the oven to melt cheese.
  • Fry eggs over easy in a non-stick pan. Traditionally eggs benedict is made with poached eggs but I find this method quick and easy as long as you are careful to keep the yolks runny.
  • Prepare by topping garlic bed with bruschetta, arugula, and balsamic glaze. Add egg and garnish with fresh basil leaves.

 

 

For directions on how to make homemade balsamic glaze, please check out the other “Recipes with Casey”!

 

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