Bruschetta Baked Eggs

You can never have too many main course recipes, so give Bruschetta Baked Eggs a try. Watching your figure? This gluten free, primal, and ketogenic recipe has 464 calories, 32g of protein, and 34g of fat per serving. For $2.14 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. 137 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. If you have basil, salt and pepper, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Nutmeg Nanny. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Similar recipes include Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta, Breakfast Bruschetta with Fontina-Scrambled Eggs and Salami, and Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add 2 tablespoons heavy cream into both gratin dishes. Set aside.In a sauce pan add a drizzle of olive oil, tomatoes, basil and garlic. Cook over medium heat until the basil and tomatoes are soft. About 5 minutes.Split the tomato/basil/garlic mixture equally between the 2 gratin dishes. Add three eggs (I find it easiest to crack the eggs into a separate dish to insure the yolks stay whole) Add salt and pepper (to taste) and sprinkle each dish with 1/4 cup parmesan cheese.Put gratin dishes on a baking sheet and place under broiler for 6 minutes, until the whites of the eggs are almost cooked. If the eggs are not cooking evenly make sure to rotate the pan. The eggs will continue to cook in the hot dish after being taken out of the oven, but if you want your eggs more firm leave in for 1 or 2 minutes longer. Let eggs rest for 1 minute before serving.

 

Step by step:

1. Add 2 tablespoons heavy cream into both gratin dishes. Set aside.In a sauce pan add a drizzle of olive oil, tomatoes, basil and garlic. Cook over medium heat until the basil and tomatoes are soft. About 5 minutes.Split the tomato/basil/garlic mixture equally between the 2 gratin dishes.

2. Add three eggs (I find it easiest to crack the eggs into a separate dish to insure the yolks stay whole)

3. Add salt and pepper (to taste) and sprinkle each dish with 1/4 cup parmesan cheese.Put gratin dishes on a baking sheet and place under broiler for 6 minutes, until the whites of the eggs are almost cooked. If the eggs are not cooking evenly make sure to rotate the pan. The eggs will continue to cook in the hot dish after being taken out of the oven, but if you want your eggs more firm leave in for 1 or 2 minutes longer.

4. Let eggs rest for 1 minute before serving.

Nutrition Information:

covered percent of daily need