Hi foodie friends,
Spring has finally arrived, but it’s still cold here. I am looking out of my window and all I am able to see at the moment is fog. This is definitely not Spring weather. 🙂 I took part in an Egg Collaboration on IG last month with this Egg Bruschetta recipe. I wanted to share this very simple and tasty recipe with you. With a busy schedule, I try at least once a month to prepare a Sunday Brunch with simple recipes. The first time I tried out this recipe I was a bit skeptical. The reason is that instead of frying the egg, I baked it. I added olive oil, four eggs popped it into the oven waited for about 8 minutes.
This Egg Brushetta recipe isn’t just all eggs, it is a brunch recipe I also used some of my homemade Tomato Pesto. I used a slice of rye bread, then I spread homemade tomato pesto and topped it with egg, dill, of course, and smoked paprika. I also toasted the bread in the oven and added just a dash of olive oil and oregano before topping it with the egg.
Have a great day everyone!!
Egg Bruschetta Recipe
- 4 slices rye bread toasted
- 4 eggs
- 4 tbsp tomato pesto
- 4 tbsp olive oil
- smoked paprika
- dill optional
- Toast bread in the oven with a dash of olive oil and oregano
- Add 4 tablespoons of olive oil into a baking pan. Add in one egg at a time
- Baked for 8 to 10 minutes. Add dill, smoked paprika, and serve hot