Breakfast Egg Bruschetta with Tomato-Basil Drizzle

Breakfast Egg Bruschetta with Tomato-Basil Drizzle

Submitted by: Lisa Huff

Serving Size: 6

Qty Ingredient
1 1/4 cupsdiced canned tomatoes, drained
2 tablespoonsmilk
4 eggs
3/4 cupsshredded Italian blend cheese (or freshly grated Parmesan cheese)
12 slicesFrench bread baguette diagonal slices, lightly toasted
1/8 teaspoonspepper
1/4 teaspoonssalt
1/4 cupsfresh basil, chopped, divided
2 clovesgarlic cloves
2 tablespoonsolive oil
1/4 cupsbacon (or pancetta precooked & crumbled
Photo coming soon!

Directions:

  1. 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.
  2. 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.
  3. 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.