Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil)
Make Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil), an Italian breakfast recipe with ciabatta or rustic bread, large eggs, cherry tomatoes. It has about 20 min, about 320 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil) is an Italian breakfast recipe that takes about 20 min, makes 2 servings, has about 320 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonBruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil) ingredients
- 4 slices ciabatta or rustic bread
- 4 large eggs
- 1 cup cherry tomatoes
- 1 garlic clove
- 0.25 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- 0.25 tsp salt
- 0.125 tsp black pepper
How to make Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil)
- Prepare the tomato topping: Halve the 1 cup of cherry tomatoes and place them in a small bowl. Mince the 1 garlic clove and finely chop the 1/4 cup fresh basil leaves. Add the garlic and basil to the tomatoes.
- Drizzle 1 tablespoon of extra virgin olive oil over the tomato mixture. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir gently to combine and set aside, allowing the flavors to meld.
- Toast the 4 slices of ciabatta or rustic bread. You can use a toaster, grill pan, or oven (broil for 1-2 minutes per side) until golden brown and crisp. For extra flavor, lightly rub a peeled garlic clove over the warm toast.
- Heat a non-stick skillet over medium heat. Add 1 tablespoon of extra virgin olive oil. Crack the 4 large eggs into the skillet. Cook to your preferred doneness: for sunny-side up, cook for 3-4 minutes until the whites are set and yolks are runny; for scrambled, whisk lightly and cook until soft curds form.
- Once the eggs are cooked, season them lightly with a pinch of salt and pepper. Place 1-2 eggs on each slice of toasted bread.
- Spoon a generous amount of the prepared tomato-basil topping over the eggs on each bruschetta. Ensure an even distribution of tomatoes and herbs.
- For an extra touch, drizzle 1 tablespoon of balsamic glaze over the assembled bruschetta. Serve immediately while the toast is warm and crisp.
Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil) FAQ
How do I make Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil)?
Make Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil)?
The main ingredients include ciabatta or rustic bread, large eggs, cherry tomatoes, garlic clove, fresh basil leaves. The full ingredient list is included on this page.
How long does Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil) take?
This recipe takes about 20 min, depending on prep speed and kitchen equipment.
How many calories are in Bruschetta all'Uovo con Pomodorini e Basilico (Egg Bruschetta with Cherry Tomatoes and Basil)?
Recipe Genius estimates about 320 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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