Egg Bruschetta with Tomato Basil Drizzle
Serving Size: 12
Per serving: 176 cal., 7 g fat (2 g sat. fat), 20 g carbo., 77 mg chol., 9 g pro., 1 g fiber, 425 mg sodium.
|1 1/4 cups||diced canned tomatoes|
|3/4 cups||Italian blend cheese, shredded|
|12 slices||French bread baguette diagonal slices|
|1/8 teaspoons||ground black pepper|
|1/4 cups||chopped fresh basil, divided|
|2 tablespoons||olive oil|
|1/4 cups||bacon, cooked and crumbled|
- Preheat oven to 350 degree 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 to 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 to 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 and sprinkle with remaining basil.