Bruschetta Bar with Eggs in a Basket

Name: Bruschetta Bar with Eggs in a Basket
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 2 servings
Ingredients: 2 slices sourdough bread; 2 tablespoons unsalted butter; 2 large eggs; Kosher salt and freshly ground black pepper; 1/2 tablespoon vegetable oil; 2 links cured Spanish chorizo, skin removed and sliced 1/4-inch thick on a bias; 1 cup 1/4-inch diced plum tomatoes; 1/4 cup fresh cilantro, chopped; 3 scallions, chopped; Juice from 1/2 lime; Kosher salt and freshly ground black pepper; Mexican hot sauce, such as Tapatio; 1 eggplant, thinly sliced; 1/2 cup olive oil; 1/3 cup red wine vinegar; 2 tablespoon fresh parsley, chopped; 1/2 teaspoon red pepper flakes; 1 clove garlic, thinly sliced; Kosher salt and freshly ground black pepper; Additional toppings, such as refrigerator leftovers, pesto, sauteed mushrooms, etc., optional

Recipe courtesy of Laura Vitale

Show: Simply Laura

Episode: All Day Breakfast

Bruschetta Bar with Eggs in a Basket

0 Reviews

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

1456

Total Fat

101

Saturated Fat

26

Carbohydrates

101

Dietary Fiber

15

Sugar

19

Protein

41

Cholesterol

269

Sodium

1769

Total: 1 hr 35 min (includes marinating time)
Active: 35 min

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

1456

Total Fat

101

Saturated Fat

26

Carbohydrates

101

Dietary Fiber

15

Sugar

19

Protein

41

Cholesterol

269

Sodium

1769

Total: 1 hr 35 min (includes marinating time)
Active: 35 min

Ingredients

Bruschetta:

2 slices sourdough bread

2 tablespoons unsalted butter

2 large eggs

Kosher salt and freshly ground black pepper

Chorizo:

1/2 tablespoon vegetable oil

2 links cured Spanish chorizo, skin removed and sliced 1/4-inch thick on a bias

Tomato Salsa:

1 cup 1/4-inch diced plum tomatoes

1/4 cup fresh cilantro, chopped

3 scallions, chopped

Juice from 1/2 lime

Kosher salt and freshly ground black pepper

Mexican hot sauce, such as Tapatio

Marinated Eggplant:

1 eggplant, thinly sliced

1/2 cup olive oil

1/3 cup red wine vinegar

2 tablespoon fresh parsley, chopped

1/2 teaspoon red pepper flakes

1 clove garlic, thinly sliced

Kosher salt and freshly ground black pepper

Additional toppings, such as refrigerator leftovers, pesto, sauteed mushrooms, etc., optional

Directions

Watch how to make this recipe.

Special equipment:

a 12-inch oven-safe nonstick pan and 2 3/4-inch biscuit cutter

Preheat the oven to 400 degrees F.
Using a 2 3/4-inch biscuit cutter, cut holes out of the center of each slice of bread. Reserve the cutouts. Heat the butter in a 12-inch oven-safe nonstick pan over medium heat. Toast the bread and cutouts in the pan for 2 minutes on each side. Add an egg to the hole in each piece of bread and season with salt and pepper. Cook until the egg is slightly set on the bottom, about 2 minutes. Transfer the pan to the oven and bake until the whites are just set and the yolks are still soft, about 5 minutes. Garnish with the desired toppings.
For the chorizo: Heat the vegetable oil in a 12-inch skillet over medium heat. Add the chorizo and cook until rendered and browned on both sides, about 5 minutes total. Remove and set aside. Note: You can use the rendered chorizo fat instead of butter to cook the sourdough slices.
For the tomato salsa: Combine the tomatoes, cilantro, scallions and lime juice in a bowl and season with salt and pepper to taste. Serve with Mexican hot sauce.
For the eggplant: Heat a grill pan over medium-high heat. Cook the eggplant until tender and slightly charred, about 2 minutes per side. Combine the olive oil, vinegar, parsley, red pepper flakes, garlic and salt and pepper to taste in a bowl. Add the grilled eggplant slices and marinate for at least 1 hour at room temperature and up to 1 week in the refrigerator.

Bruschetta Bar with Eggs in a Basket

Bruschetta Bar with Eggs in a Basket

Bruschetta:

Chorizo:

Tomato Salsa:

Marinated Eggplant:

Special equipment:

Categories: