Breakfast Egg Bruschetta with Tomato-Basil Drizzle
Submitted by: Lisa Huff
Serving Size: 6
|1 1/4 cups||diced canned tomatoes, drained|
|3/4 cups||shredded Italian blend cheese (or freshly grated Parmesan cheese)|
|12 slices||French bread baguette diagonal slices, lightly toasted|
|1/4 cups||fresh basil, chopped, divided|
|2 cloves||garlic cloves|
|2 tablespoons||olive oil|
|1/4 cups||bacon (or pancetta precooked & crumbled|
- Preheat oven to 350°F. Place tomatoes, olive oil, garlic, 3 tablespoons basil, salt, and pepper in blender or food processor; process until smooth. Pour into small saucepan and place over high heat. Stirring occasionally, bring to a boil, then reduce heat to low to simmer. Simmer 8-10 minutes or until slightly reduced. Set aside to cool slightly.
- Arrange baguette slices on large cookie sheet. Sprinkle cheese on top and place sheet in oven for 2-4 minutes or until cheese is melted.
- Meanwhile, whisk together eggs, milk, and bacon (or pancetta) in small bowl. Spray large skillet with nonstick cooking spray and place over medium-high heat. When pan is hot, pour egg mixture into pan; scramble eggs until firm but still moist. Spoon on top of baguette slices. Drizzle tomato sauce on top, sprinkle remaining basil on top, then serve.