Soft Boiled Bruschetta Breakfast Eggs
Looking for a quick and delicious breakfast? Try these soft-boiled bruschetta breakfast eggs. They are fast, easy and beyond delicious.
Ingredients
- 3 large eggs, soft boiled
- ¼ cup Delallo tomato bruschetta, jarred
- 2 slices thin cut bread, toasted
- 1 tablespoon butter
- salt and pepper, to taste
- 1 tablespoon parsley, chopped small
Equipment
- sauce pot to boil eggs
Instructions
- Boil a pot of water and cook your eggs for 7.5 - 8 minutes. The center of the egg will be soft. Drain the water and run the eggs under cool water to bring down the temperature before peeling.
- Toast 2 slices of thin cut white bread. Spread the toast with a small touch of butter. Break up the toasted bread into breadcrumbs using your hands. Set aside.
- Slice the eggs in half, and top with the Delallo tomato bruschetta and homemade breadcrumbs. Season with salt, pepper, and fresh chopped parsley.
- Serve immediately and enjoy.
Nutrition
Serving: 1.5eggs, Calories: 232kcal, Carbohydrates: 16g, Protein: 12g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 261mg, Sodium: 349mg, Potassium: 205mg, Fiber: 2g, Sugar: 3g, Vitamin A: 794IU, Vitamin C: 3mg, Calcium: 85mg, Iron: 2mg