I feel like I'm always trying to play with my eggs in a mexican-sort-of-flavor. A little pico here, salsa there. Well i've also sort of realized that bruschetta is just Italian pico. Am I right?
I seemed to have a lot of bruschetta (tomatoes, red onions, basil, salt, pepper...) this summer. Which is kind of weird because I didn't think I was big on tomatoes... But it was actually really delicious.
The Bruschetta Benedict is an easier, fresher and more practical version of a regular eggs Benedict. Don't get me wrong .. I love that rich piece of ham slathered in hollandaise sauce but
1. Hollandaise is freaking hard to make
2. Poached eggs are freaking hard to make!
So my solution.. fluffy scrambled eggs and a thick slice of fresh mozzarella
See those little egg shells up there !
They are picked straight from a farm fresh chicken coop! My roommate has an aunt, who has a farm, who has chickens,
WHO HAS EGGIES!
I think only my food blogging friends would understand how cool that is. They taste incredible and they are so cute. All different shapes and sizes. I got to meet the actual chickens who pooped out these eggs. Talk about geeking out hardcore.
I am also back at my University for my SENIOR year of college.. which doesn't feel bitter sweet once-so-ever. Like, put that cap on me and let me walk tomorrow. I'M READY.
Ready for big girl world
On the flip side, I've got the cutest little student apartment like, ever. I'm going to post some fun DIY's for ya'll and decorating details later this month.
Enjoy your bruschetta eggs Benedict! Because...
*WARNING* copious amounts of pumpkin recipes to come...
muhahahaha (my evil laugh)
Bruschetta -Scrambled Eggs- Benedict
1 French Baguette sliced on an angle
4 Tablespoons of olive oil
1 Tablespoon of half&half
2 Teaspoons of salt
2 Teaspoons of pepper
3 Medium size tomatoes
1/4 Red Onion
3 Fresh large basil leaves
Fresh Mozzarella ball sliced thinly
Yields 9 small Benedict's
Preheat your oven to 425 degrees fahrenheit
Slice baguette at an angle. With a pastry brush, brush on olive oil to each baquette. Place on a baking sheet lined with parchment paper. Bake for 5 minutes (you don't want them too toasty because they will go back in the oven for another 3-5 minutes later on)
Dice tomatoes, red onion and fresh basil. Mix with 1 teaspoon of both salt and pepper and set aside.
In a medium bowl whisk together eggs, half&half, and 1 teaspoon of both salt + pepper. Pour into a nonstick pan sprayed or buttered at medium heat. The way I get super fluffy eggs is to constantly keep mixing your egg mixture. You never want the eggs to sit too long. Cook for about 3-4 minutes or until fluffy and cooked through.
Assemble a large spoonful of bruschetta mixture, scrambled eggs and top with a slice of mozzarella. Place back in the oven until cheese is melted, about 3 minutes.
Top with fresh basil leaves for garnish and serve with mimosas ;) Enjoy!