Baked Egg Bruschetta
by Aug 2nd, 2010 // Breakfast, Recipes, Veggie Friendly
Baked Egg Bruschetta
My little sous chef loves to come to the cooking store with me – he’s especially partial to the baking section. Our latest trip had him begging for teeny tiny loaf pans. They were only $1 each so I bought four having no idea what we’d make in them. They’ve been in the cupboard for weeks now. Then, this morning I was dreaming of one of my favorite breakfasts in NYC… baked eggs from Caffe Falai. So, I decided it was time to use the loaf pans to bake up some eggs!
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- Scooping bruschetta.
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- Spreading out bruschetta.
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- Pouring in the egg.
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- Baked up.
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- Baked egg bruschetta.
I don’t know if it was the teeny tiny pans or waking up on the right side of the bed, but my kid actually ate TWO of these baked eggs. In fairness, I baked his a little longer so it wasn’t as runny. He’s not so into the broken yolk, but liked the little egg loaves and even ate the bruschetta. Score! Now for the recipe…
Baked Egg Bruschetta Recipe
Prep Time: 5 mins Cooking Time: 12 to 15 mins
Ingredients:
1 cup bruschetta
4 eggs
2 pieces of wheat bread
4 large basil leaves (chopped)
salt & pepper
4 8oz ramekins or teeny loaf pans
Preheat the oven to 350 degrees. Scoop 1/4 cup bruschetta into a 8 oz ramekin or teeny loaf pan. Spread the bruschetta to cover the bottom and make a well in the middle for your egg. Repeat for all 4 ramekins and crack an egg into each. Place ramekins on a cookie sheet and bake in the oven for 10 to 15 minutes or until white part of egg becomes translucent and edges of yolk begin to harden but is still soft in the middle. Remove from oven and place bread in toaster. Toast bread, cut in half and carefully slip one baked egg onto each half of toast. Season with salt and pepper to taste and garnish with basil. Serves 4.
so glad you like it. be sure to let us know if you make the eggs. would love to hear how they turn out!
First of all, I am delighted that you launched this amazing site. When kids get to be hands on they eat. The recipe sounds marvelous.
found you on foodgawkr. What a SMART idea to use mini loaf pans! YUM, thanks!
looks delicious. you should compile a book!
All of your recipe photos look like you spent hours preparing the dishes but reading the recipes it's actually quite simple. I think your site may single handedly cure my cooking phobia!
I've done these in a muffin pan lining the cups with bread before adding the egg and chopped veg and then baking, but I've never thought to use mini loaf pans. What a great idea!
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