BRUSCHETTA EGGS RECIPES

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OVERNIGHT BAKED EGGS BRUSCHETTA RECIPE: HOW TO MAKE IT



Overnight Baked Eggs Bruschetta Recipe: How to Make It image

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 9 servings.

Number Of Ingredients 15

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon cornmeal
3 tablespoons olive oil, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
3/4 pound sliced baby portobello mushrooms
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups pizza sauce
1 tablespoon white vinegar
9 large eggs
2 ounces fresh goat cheese, crumbled
1/2 cup french-fried onions
Fresh basil leaves

Steps:

  • Preheat oven to 400°. Unroll pizza crust and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush crust with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust., In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl. Holding bowl close to surface of water, slip eggs into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

Nutrition Facts : Calories 345 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 227mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 29g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

TOMATO-EGG BRUSCHETTA : RECIPES : COOKING CHANNEL RECIPE ...



Tomato-Egg Bruschetta : Recipes : Cooking Channel Recipe ... image

Cooking Channel serves up this Tomato-Egg Bruschetta recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small clove garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon dried oregano
1 (14.5-ounce) can whole peeled tomatoes in juice, drained (about 5 tomatoes)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh basil
4 large eggs, separated
4 slices country bread, toasted

Steps:

  • In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil. 
  • Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute. 
  • Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.

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