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!

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

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.

Baked Egg Bruschetta

Baked egg bruschetta.

8 Comments on “Baked Egg Bruschetta”

  1. 1.) Rebecca & Gus
    August 2nd, 2010

    so glad you like it. be sure to let us know if you make the eggs. would love to hear how they turn out!

  2. 2.) Patti Elliott
    August 2nd, 2010

    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.

  3. 3.) Amy
    August 3rd, 2010

    found you on foodgawkr. What a SMART idea to use mini loaf pans! YUM, thanks!

  4. 4.) jacquelinelegan
    August 4th, 2010

    looks delicious. you should compile a book!

  5. 5.) Shannon
    August 4th, 2010

    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!

  6. 6.) Wendi H
    August 11th, 2010

    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!

  7. 7.) Sondra Purtlebaugh
    August 24th, 2011

    I am very happy to read this.This is the kind of manual that needs to be given and not the random misinformation that is at the other blogs.Appreciate your sharing this best doc

  8. continuously i used to read smaller articles that also clear their motive, and that is also happening with
    this post which I am reading now.

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