California Eggs Bruschetta Caprese
Vegetarian, Soy-Free
2 Servings, 560 Calories/Serving
Perfect for brunch, our eggs bruschetta caprese dish features toasted ciabatta slices topped with basil-Parmesan pistou, tomatoes, avocado, and fried eggs. A drizzle of tangy balsamic glaze ties it all together.
Ingredients: 2 eggs, ΒΌ pound organic grape tomatoes, 1 organic avocado, 1 ciabatta roll, 12 grams balsamic glaze, Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic)
Instructions
1
Preheat the oven
- Preheat the oven: 425°F convection | 450°F conventional
- Rinse your fresh produce: Gently pat dry
2
Make the eggs bruschetta
- Cut the ciabatta roll into thick slices and spread with half of the basil-Parmesan pistou.
- Cut the grape tomatoes in half. Place into a small bowl and toss with several spoonfuls of the pistou.
- Cut the avocado in half, discard the pit, and thinly slice the flesh.
- Place the ciabatta directly onto the middle oven rack for 4 min, or until golden brown. Carefully remove from the oven and set aside.
- While the ciabatta is toasting, heat 1 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully crack the eggs into the pan and cook sunny-side up, or to your desired doneness.
3
Serve
- Transfer the toasted ciabatta to serving plates. Top with the sliced avocado, grape tomatoes, and fried eggs. Finish with a drizzle of the balsamic glaze and any remaining pistou, then season to taste with salt and pepper.
Contains: Wheat, Eggs, Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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