How to Make Baked Eggs Bruschetta

baked egg bruschetta

Preparation

  • Prep: 10 mins
  • Cook: 40 mins
  • Total: 50 mins
  • Yield: 9 servings
  • Cooking Method: Boiling
  • Recipe Cuisine: Italian

Ingredients

  • 1cupwarm water
  • 1tablespoonswhite sugar
  • 1tablespoonactive dry yeast
  • 2 1/2cupall-purpose flour
  • 2teaspoonssalt
  • 4tablespoons olive oil
  • 1 1/2cupKalleh Shredded Mozzarella Cheese
  • 340gramsbaby Portobello mushroom ( a type of mushroom native to Europe and North America)
  • 3/4 teaspoongarlic powder
  • 3/4 teaspoondried rosemary
  • 1/2 teaspoonpepper
  • 2cupspizza sauce
  • 1tablespoonwhite vinegar
  • 9large eggs
  • 70gramsGoat cheese
  • 1/2cupfrench-fried onion
  • to garnishfresh basil leaves

Nothing can be more refreshing than a perfect weekend brunch. This amazing Baked Eggs Bruschetta is a delicious treat to enjoy your time with family and friends. 

The amazing Homemade Pizza crust, tender, and juicy mushrooms, and the magical combination of eggs, Mozzarella cheese, and onion are going to level up your day to the most. Every bite of this meal will be heavenly. 

The recipe for the best Baked Eggs Bruschetta is super easy, and it will be ready before you know it. You can also make the dish ahead and keep it in the refrigerator overnight and bake it in the morning. 

This healthy and nutritious meal is garlicky, herby, eggy with mesmerizing flavors and crispy texture.  

Instructions

Step 1

Preheat the oven to 400 F. Grease the bottom of a 15x10x1-inch baking pan and dust with cornmeal. Set aside.

Step 2

Put the warm water in a large mixing bowl. Add in the dry yeast and sugar, stir and combine until dissolved. Let the mixture sit for 5 minutes until it looks frothy and bubbly. Add in the olive oil, and stir to combine them. Add in the all-purpose flour and salt. Use a spatula to stir the mixture until it starts to clump. The mixture might be sticky; add more flour if needed. Form a dough ball.

Transfer it to a lightly floured surface and knead it for ten minutes until you have a smooth and elastic dough. Use a rolling pin and roll the dough into your baking pan’s shape and gently transfer it to the prepared pan. Spread and arrange it evenly. Use a fork to prick the dough all around. Do it gently, so you do not poke holes. This will ensure that it doesn’t form air pockets.

Bruh the dough with one tablespoon of olive oil, and sprinkle 3/4 of the Kalleh Shredded Mozzarella Cheese over it. Put the pan in the preheated oven, and bake for 8 minutes.

Step 3

Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add in the baby mushrooms, cook, and stir until tender. Stir in the dried rosemary, garlic powder, and sprinkle some salt and pepper. Add the pizza sauce to the skillet and combine them nicely.

Remove the crust from the oven, and spread the pizza sauce over it. Make sure every angle is coated. Keep the oven heated.

Step 4

Choose a large skillet with high sides. Bring vinegar and 3 inches of water to a boil over high heat. Reduce the heat to have a gentle simmering, break the cold eggs one at a time into a small bowl, and slid them into the water. Cook uncovered until the whites are set, and the yolks are half thickened, not too hard. With a slotted spoon, remove the eggs and place them over the mushrooms in the baking pan.

Step 5

Sprinkle the Goat cheese clumps and remaining Mozzarella cheese over eggs and mushrooms. Top that with the French-fried onion, put the pan in the oven, and bake uncovered until brown and heated through with melted, bubbly cheese for about 10-25 minutes. Remove from the heat and let it cool for 5 minutes before serving. 

Step 6

Cut the crust into even pieces, and garnish with fresh basil leaves. Side it with a desirable Green Salad and your favorite dressing. Bon Appetit!

Cooking Notes

You can replace the dough step using frozen pizza crust, but nothing can top a homemade pizza dough for sure.

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