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If this zesty bruschetta with tangy balsamic glaze doesn’t make you hungry, the sunny-side up eggs definitely will! For more great recipes from Egg Farmers of Ontario, head to www.getcracking.ca/recipes.
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Baked Egg Bruschetta
Servings 4 servings
Ingredients
Herb Olive Oil:
- ¼ cup (60 mL) olive oil
- 2 tbsp (30 mL) chopped fresh oregano leaves
- 2 tbsp (30 mL) chopped fresh thyme leaves
- ¼ tsp (1 mL) each salt and pepper
Bruschetta Mix:
- 3 cups (750 mL) finely diced tomato
- ¾ cup (175 mL) finely diced white onion
- ¼ cup (60 mL) chopped fresh basil
- 2 tbsp (30 mL) thinly sliced garlic cloves
- 2 tbsp (30 mL) fresh lemon juice
- ¼ tsp (1 mL) each salt and pepper
Pizza:
- 700 g store bought pizza dough
- ½ cup (125 mL) crumbled feta cheese
- 4 eggs
- Fresh basil leaves for garnish
- Balsamic glaze for drizzle
Instructions
- Preheat oven to 500°F (260°C). Line baking sheet with parchment paper; set aside.
- Herb Olive Oil: In a small bowl, stir together olive oil, oregano, thyme, salt and pepper; set aside.
- Bruschetta Mix: In a large bowl, stir together tomatoes, onion, basil, garlic, lemon juice, salt and pepper; set aside.
- Divide pizza dough into two balls. On lightly floured surface, stretch or roll each ball to roughly 11 x 6-inch (28 x 15 cm) rectangles. Place on baking sheet and spread 1 ½ tbsp (22 mL) of the herb oil over each dough base. Add any remaining herb oil into bruschetta mixture. Bake for 12 minutes and remove from oven.
- Reduce oven temperature to 425°F (220°C).
- Using a slotted spoon distribute bruschetta mix over each partially baked crust (leaving liquid in bowl). Sprinkle with feta. With a spoon, make two wells in the tomato mixture on each flatbread and crack one egg into each well. Return to oven and bake for 20 minutes, or until eggs are set and cooked through.
- Garnish with fresh basil and drizzle with balsamic glaze. Serve warm.
Notes
Tips:
carbohydrates, 6 g fibre, 10 g sugars, 24 g protein. Excellent source of riboflavin, vitamin B12, pantothenate, selenium and iron. Good source of vitamin A, niacin, vitamin B6 and folate.
- Use Naan bread for base.
- To make a colourful bruschetta mix, try using mixed heirloom tomatoes.
- To avoid any egg shell pieces getting onto the bruschetta, crack each egg into a small bowl and gently slide them into each well.
- To make the dough easier to roll out, let it come to room temperature before working with it.
carbohydrates, 6 g fibre, 10 g sugars, 24 g protein. Excellent source of riboflavin, vitamin B12, pantothenate, selenium and iron. Good source of vitamin A, niacin, vitamin B6 and folate.
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2019 Cooks the Books Recipe from Thistletown Collegiate Institute
1 Comment
Hey! Thanks for such a great recipe. I really like Egg Bruschetta and your recipe is slightly different from what i had been making and i mean it in a good way. 🙂