Tomato Bruschetta with Egg


tomat_bruschetta_egg

This popular Italian appetizer gets a breakfast makeover when topped with an egg. Sweet cherry tomatoes are seasoned with fresh tarragon and served over grilled bread. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 4

  • 1 pint cherry tomatoes, quartered
    1 1/2 teaspoons tarragon, chopped
    1 teaspoon olive oil plus a little more for preparing the pan
  • salt and pepper, to taste
  • 4 thick slices crusty French bread
    1 clove garlic, peeled and cut in half
    a little butter or cooking spray, for preparing the sauté pan
    4 eggs

Mix the tomatoes, tarragon and olive oil together in a medium bowl. Season with salt and pepper to taste.

Preheat a grill pan over medium-high heat. Brush the pan with a little olive oil and grill the French bread 2 to 3 minutes on each side, or until it is a light golden brown. Rub each piece of toast with the garlic.

Preheat a medium sauté pan over medium heat and prepare the pan with a little butter or cooking spray. Crack the eggs into the pan and cook for about 2-3 minutes, or until the whites begin to set. Flip the eggs and cook for an additional minute or two, or until whites are set, but the yolk is still runny. Season with salt and pepper to taste.

To serve, spoon even portions of the tomato mixture over each slice of grilled bread. Top each slice of tomato bruschetta with a fried egg and enjoy.

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Nutrition Information

Tomato Bruschetta with Egg

Servings per Recipe: 4

Amount per Serving

Calories:  166.4

Calories from Fat:  64

Total Fat:  7.1g

Saturated Fat:  1.9g

Cholesterol:  211.5mg

Sodium:  244.5mg

Potassium:  291.9mg

Carbohydrates:  16.5g

Dietary Fiber:  1.5g

Protein:  9g

Sugars:  7.8g

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