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Bruschetta Toast

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 474kcal

Equipment

  • egg slicer

Ingredients

  • 8 oz Chicken sausage links
  • 1.5 cups Tomatoes diced small
  • 2 cloves Garlic grated
  • 2 tbsp Red onion minced
  • 1/2 tsp Red wine vinegar
  • 2 tbsp Fresh basil Chopped
  • 3 tbsp Extra-virgin olive oil
  • 8 Eggs
  • 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)
US Customary - Metric

Instructions

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • In a bowl mix the tomatoes, garlic, onion, vinegar, basil, and 2/3 of the oil. Season with salt and pepper to taste. Set aside. Add more oil or a touch of vinegar as needed.
  • Heat a nonstick pan over medium low heat. Once hot, add the remaining oil. Crack the eggs into the pan being careful not to break the yolk. Cook to firm up the whites of the egg. Add 1 to 2 tablespoons of water and cover with a lid if needed to help firm the whites completely. Once cooked season with salt, pepper, and red pepper flakes (if using).
  • Toast the bread. Spread the bruschetta over top. Serve with eggs, chicken sausage, and pear.

Nutrition

Calories: 474kcal | Carbohydrates: 34g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 859mg | Potassium: 430mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1291IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 3mg