Ingredients
Bruschetta Mixture
- 1 pound very ripe tomatoes, chopped
- 1 tablespoon fresh basil, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Toast
- Baguette, sliced on a bias
- Olive oil, for drizzling
- 1 clove garlic
Poached Eggs
- 4 farm fresh eggs
- 2 tablespoons white vinegar (for poaching)
Garnish
- Fresh basil leaves
- Hot paprika (optional)
- Additional olive oil, for drizzling
Instructions
- Prepare the Bruschetta Mixture: Combine the chopped ripe tomatoes with a small handful of minced fresh basil, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Stir gently to mix and set aside to let the flavors meld.
- Toast the Baguette: Slice the baguette on a bias to create angled pieces. Drizzle the slices lightly with olive oil then place them on a baking sheet. Toast in a preheated 400°F (204°C) oven for 5-7 minutes or until the edges turn golden brown. Once toasted, rub each slice with the garlic clove to impart a subtle garlic flavor.
- Poach the Eggs: In a medium saucepan, bring water to a simmer and add 2 tablespoons of white vinegar to the water. Carefully and slowly roll each egg into the simmering water (do not just drop it) to keep the shape intact. Let the eggs simmer for about 3 minutes while stirring gently to encourage even cooking and shape formation.
- Drain Poached Eggs: Using a slotted spoon, remove each poached egg from the water and set them on a paper towel-lined plate to drain excess water.
- Assemble the Bruschetta Benedict: Top each toasted bread slice with a generous spoonful of the prepared tomato bruschetta mixture. Place a poached egg on top, then drizzle with additional olive oil. Garnish with fresh basil leaves and sprinkle a pinch of hot paprika if desired for a little heat and color.
Notes
- Use very ripe tomatoes for the freshest, sweetest flavor in your bruschetta topping.
- Be careful when poaching eggs by rolling them gently into the water to prevent the whites from spreading too much.
- Rubbing the toast with garlic adds a nice subtle flavor but can be omitted if you prefer a milder taste.
- Adjust the cooking time of poached eggs for desired firmness: about 3 minutes for soft yolk, longer for firmer yolk.
- Hot paprika is optional but adds a nice touch of smokiness and mild heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
