Equipment
- egg slicer
Ingredients
- 8 oz Breakfast sausage links
- 8 Eggs
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic slivered
- 2 tbsp Red onion minced
- 2 cups Grape tomatoes quartered
- 1/2 tsp Balsamic vinegar
- 2 tbsp Fresh basil Chopped
- 4 Slices Sourdough bread toasted (or bread of your preference)
- ½ tsp Red pepper flakes (Optional)
- 2 Pear sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
- Bring a saucepan to a boil over medium-high heat. Once boiling, gently lower the eggs into the water using a slotted spoon and cook for 6 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the garlic and onion until nicely golden brown. Add in the tomato and season with salt and pepper. Saute together for 1 minute then add in the balsamic vinegar. Lower the temperature to medium low and slowly cook until the tomatoes are soft and most of the liquid has evaporated. Remove from the heat and stir in the basil. Season with salt and pepper to taste if needed.
- Toast the bread.
- Drain the water from the eggs and carefully peel the shells off the eggs (the yolk will be runny, be careful not to puncture the egg).
- Cut the eggs in half on the plate and season with salt and pepper. Spoon the bruschetta over top. Garnish with red pepper flakes if using. Serve immediately with sausage, toast, and pear.
Nutrition
Calories: 464kcal | Carbohydrates: 33g | Protein: 24g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 368mg | Sodium: 641mg | Potassium: 621mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1288IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 4mg
Soft Boiled Egg Bruschetta
Equipment
- egg slicer
Ingredients
- 8 oz Breakfast sausage links
- 8 Eggs
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic slivered
- 2 tbsp Red onion minced
- 2 cups Grape tomatoes quartered
- 1/2 tsp Balsamic vinegar
- 2 tbsp Fresh basil Chopped
- 4 Slices Sourdough bread toasted (or bread of your preference)
- ½ tsp Red pepper flakes (Optional)
- 2 Pear sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
- Bring a saucepan to a boil over medium-high heat. Once boiling, gently lower the eggs into the water using a slotted spoon and cook for 6 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the garlic and onion until nicely golden brown. Add in the tomato and season with salt and pepper. Saute together for 1 minute then add in the balsamic vinegar. Lower the temperature to medium low and slowly cook until the tomatoes are soft and most of the liquid has evaporated. Remove from the heat and stir in the basil. Season with salt and pepper to taste if needed.
- Toast the bread.
- Drain the water from the eggs and carefully peel the shells off the eggs (the yolk will be runny, be careful not to puncture the egg).
- Cut the eggs in half on the plate and season with salt and pepper. Spoon the bruschetta over top. Garnish with red pepper flakes if using. Serve immediately with sausage, toast, and pear.
Nutrition
Calories: 464kcalCarbohydrates: 33gProtein: 24gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 368mgSodium: 641mgPotassium: 621mgFiber: 5gSugar: 13gVitamin A: 1288IUVitamin C: 16mgCalcium: 118mgIron: 4mg
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