OVERNIGHT BAKED EGGS BRUSCHETTA
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 make 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
Time 55m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough 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 1 cold egg 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, Fat 17g fat (5g saturated fat), Cholesterol 227mg cholesterol, Sodium 798mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
TOMATO-EGG BRUSCHETTA
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 9
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.
EGG AND APPLE BRUSCHETTA
From Better Homes and Gardens' Fresh and Simple Vegetarian Dinners, this recipe has been slightly tweaked!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Stir together oil & garlic, then using a pastry brush, brush one side of each bread slice with the oil mixture.
- Place bread slices on a baking sheet & bake about 10 minutes or until tops of bread slices are golden brown.
- Meanwhile, in medium bowl, toss together eggs, apple, walnuts & salad dressing.
- Top each toasted bread slice with some of the egg mixture, then serve immediately.
Nutrition Facts : Calories 715.4, Fat 17.1, SaturatedFat 3.5, Cholesterol 142.2, Sodium 1110, Carbohydrate 113.1, Fiber 5.5, Sugar 8.1, Protein 28
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