Egg Bruschetta with Tomato Basil Drizzle

Egg Bruschetta with Tomato Basil Drizzle

Serving Size: 12

Nutritional Information:
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.

Qty Ingredient
1 1/4 cupsdiced canned tomatoes
2 tablespoonsmilk
4 eggs
3/4 cupsItalian blend cheese, shredded
12 slicesFrench bread baguette diagonal slices
1/8 teaspoonsground black pepper
1/4 teaspoonssalt
1/4 cupschopped fresh basil, divided
2 garlic cloves
2 tablespoonsolive oil
1/4 cupsbacon, cooked and crumbled


  1. 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.
  2. 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.
  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 and sprinkle with remaining basil.