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Breakfast Bruschetta

This is one of my favourite things to make when I have leftover tomato sauce kicking around (like after I make pizza, which is a lot.)  Toast, tomato sauce, egg and a ton of Parmesan cheese.  So good!  While watching Food TV (which I also do a lot), I stumbled upon this different way of adding the egg to the tomato sauce.  The egg white is added to the hot sauce to cook through while the yoke is added at the end to keep it runny.  Brilliant!  Thank you Unique Eats…my breakfast bruschetta was born.  

Breakfast Bruschetta - Close Up Runny Yoke

This is perfect when you already have all of the components kicking around, but I’m going to give you my basic tomato sauce recipe as well…just in case you didn’t have some around.   It couldn’t be simpler.

Breakfast Bruschetta - Crush Sauce

In a smallish sauce pan, add a couple of tablespoons of olive oil and 3 cloves of garlic (either squeezed through a garlic press or finely minced.)  Put the pan over medium heat and, just when the garlic starts to turn golden, add a 28 oz. can of whole tomatoes (juice and all.)  Mash it all up with a potato masher (or do you just call it a masher?) and bring it to a simmer.   Turn down the heat and simmer for about half an hour, until the sauce just starts to get thick and darken a bit.  Season with salt to taste and set aside to cool.  See?  Easy!

Breakfast Bruschetta - Sauce

Now you’re ready to make breakfast!  You’ll need to have some decent, crusty bread kicking around.  I always have some of my no knead bread around the house, so that’s what I use.  Seriously, if you haven’t tried this recipe, do it!  It’s insanely better than anything you might buy.

Breakfast Bruschetta - Mix in Egg

Time to cook!  In a small sauce pan, add about a cup of the tomato sauce and heat it up over medium heat.  Carefully separate an egg and set the yoke aside.  Add the egg white to the tomato sauce and give it a stir.  It should cook in a couple of minutes.  This is a good time to get your bread toasting.

Breakfast Bruschetta - Yoke Closer

Once the egg white is cooked, take the sauce off the heat and add the egg yoke.  You just want to heat it through, not cook it.  Time to plate!

Breakfast Bruschetta - Ready to Go

Spoon the tomato sauce over the toast, nestling the egg yoke right in the center.  

Breakfast Bruschetta - Spooning onto Bread

Traditionally, you would cook the whole egg in the tomato sauce, but I love that this method gives you absolute control over the runny yoke.

Breakfast Bruschetta - Eating

 Top with as much fresh grated Parmesan as you like (aka. lots) and enjoy immediately.

2 comments

  1. Ursula

    That looks delicious, I like the idea of the runny yolk too, might be perfect for a lazy sunday breakfast

  2. Rasa

    This is totally one of my favourite lazy weekend breakfasts, Ursula! …or sometimes lunch. 🙂

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