Soft Boiled Egg Bruschetta

Prep Time 15

Cook Time 20

Servings Servings

Calories 464kcal

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.