The other day, one of my work friends and I were discussing tomatoes. She has been bringing these gorgeous little tomatoes from her garden that are sooo sweet and delicious and we’ve been snacking on them lately at work. I said to her that they would be excellent tomatoes for making bruschetta. She looked at me like I was nuts. “Why would I want to do THAT?” she said to me. This reaction was entirely unexpected to me … doesn’t everyone love bruschetta? She admitted she DOES like bruschetta, but she doesn’t want the bread part. I told her there are other things you can do with bruschetta besides putting it on bread. It makes marvelous soup and is delicious with eggs as well.
Baked eggs in bruschetta wasn’t my idea, originally … it came from another friend of mine who told me her ex used to make her baked eggs in bruschetta for breakfast. I immediately recognized the brilliance of this idea and had to try it. I’ve savored this dish many times, but somehow never got a good picture for the blog.
After this little talk with my friend who doesn’t want toast with her bruschetta, I was determined to get a good picture so I could demonstrate to my friend how fabulous bruschetta can be (even without the toast). I found these little heart-shaped ramekins at a thrift store and decided they would be just perfect and yes, they worked like a charm. I enjoyed my Bruschetta Baked Eggs with a side of Bruschetta (on toast!), cuz there just can’t be enough Bruschetta if you ask me.
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Bruschetta Baked Eggs with Feta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: as many as you like!
Ingredients
- The tomato mixture from fresh summer bruschetta (recipe here)
- 1 egg for each serving
- Red Robin Seasoning (or salt) & fresh ground pepper
- Feta cheese
- Fresh basil leaves
Instructions
- Preheat oven to 350 F. Fill a large ramekin about 2/3 of the way with the tomato bruschetta. Make a well in the center for the egg. Crack the egg in the center. Sprinkle with a bit of crumbled feta.
- Bake the ramekins at 350 for about 15 minutes or until the egg whites are set but the yolk is still runny (unless you want your yolk set, then cook it for a bit longer).
- Garnish with frresh basil leaves and serve with toast and/or more bruschetta on the side – or just enjoy it on its own, sans toast.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Weekend Potluck, Munching Monday, Mostly Homemade Monday, Totally Talented Tuesday, Tuesday’s Table, The Wednesday Roundup and Moonlight & Mason Jars.
2 comments
This is a beautiful dish, Ann, and it sounds delicious!! Pinning!
Thank you Lisa!