Name: Roasted Tomato and Poached Egg Crostini Brunch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon olive oil; 1/2 teaspoon sea salt; Salt and black pepper to season; 4 large eggs; 1/2 teaspoon red pepper flakes; 4 slices of ciabatta bread; 1 teaspoon balsamic vinegar; 1 small handful of fresh basil leaves; 8.8 oz cherry tomatoes, halved

Crostini

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Delight in this vibrant and flavorful brunch: roasted tomato and poached egg crostini. Enjoy the harmonious blend of crisped ciabatta slices, sweet, succulent roasted cherry tomatoes, a hint of red pepper flakes, snippets of fresh basil, and a crowning glory of soft poached eggs. A drizzle of homemade basil oil adds a culinary touch.

Eggs

Wheat

Lactose Free

Vegetarian

Oils

milliliter

olive oil

Seasonings

gram

sea salt

Salt & Pepper

eggs

red pepper flakes

Bread

ciabatta bread

Vinegar

balsamic vinegar

Fresh Vegetables

fresh basil

cherry tomato

Water

Calories

Cholesterol

Sugar

Carbohydrates

Selenium

Minerals

Vitamin D

Vitamins

Vitamin E

Folic Acid (B9)

Lycopene

Total polyunsaturated fatty acids

Calcium

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Trans fatty acids

Vitamin K

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Iron

Magnesium

Phosphorus

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Golden Gourmet Crostini

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Fig and Bacon Jam Crostini

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How to Make Crostini

Roasted Tomato and Poached Egg Crostini Brunch

Baking Goods

Dairy

Bakery

Condiment & Toppings

Produce

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Slice the ciabatta bread and drizzle each piece with olive oil. Toast on a griddle or skillet until crisp and golden brown on both sides. Sprinkle with sea salt flakes and set aside.

Preheat your oven to 400°F (200°C). Arrange the halved cherry tomatoes on a baking sheet. Sprinkle with red pepper flakes, balsamic vinegar, a pinch of salt, and black pepper. Roast in the preheated oven for 10 minutes or until the tomatoes are soft and blistered.

Bring a pot of water to a boil then reduced to a simmer. Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Let the eggs poach for 4-5 minutes. Remove each egg with a slotted spoon, pat dry with a kitchen towel, and set aside.

Combine basil leaves and olive oil in a mini food processor. Pulse until you get a smooth, bright green basil oil.

Assemble the crostini by placing a ciabatta slice on each plate. Top with roasted tomatoes and a poached egg. Finally, drizzle generously with the basil oil. Season with additional salt and pepper if desired.

Delight in this vibrant and flavorful brunch: roasted tomato and poached egg crostini. Enjoy the harmonious blend of crisped ciabatta slices, sweet, succulent roasted cherry tomatoes, a hint of red pepper flakes, snippets of fresh basil, and a crowning glory of soft poached eggs. A drizzle of homema

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