Bruschetta with Tomato and Egg

An unusually delicious and delicate sandwich, bruschetta is grilled bread with olive oil and garlic with various fillings.


Ciabatta rolls 2 pcs.
Large tomato 4 pcs.
4 tablespoons pesto sauce
Garlic 1 clove
4 eggs.
Olive oil 4 tablespoons
Salt, pepper to taste

How to Cook Bruschetta with Tomato and Egg

Dip the tomatoes in boiling water for 1-2 minutes, and then peel them off. Cut tomatoes into circles.
Heat olive oil in a pan and fry the tomatoes for about 10 minutes, adding peeled and squeezed garlic, salt and pepper.
Cook poached eggs.

How to cook poached egg

You will need water, salt, white vinegar, saucepan, slotted spoon and egg.
Break the egg into a small bowl, heat the water, salt to taste and add a couple of teaspoons of vinegar. Gently dip the egg into the water and wait until the protein begins to envelop the yolk. 3-4 minutes are enough. Next, take out the egg with a slotted spoon or sieve and lay on a napkin. Can be dipped in cold water to rinse off vinegar. The yolk should be liquid!

Cut buns lengthwise into 2 parts and fry in a toaster.
Lubricate the bread with pesto sauce, top with a few slices of tomatoes and an egg. Spice up.

Bon Appetit!


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