YOUR SOLIN GENERATED RECIPE
Fresh Tomato Basil Bruschetta Eggs on Sourdough
Savor the vibrant flavors of a classic bruschetta topped with velvety scrambled eggs, fresh tomato basil salsa, a hint of melted mozzarella, and savory prosciutto, all served on a crisp slice of sourdough bread. This dish is a balanced medley of textures and tastes, perfect for any time of day.
INGREDIENTS
1 slice sourdough bread
2 whole eggs
2 egg whites
1 medium fresh tomato
6 fresh basil leaves
1 ounce mozzarella cheese
2 slices prosciutto
1 teaspoon extra virgin olive oil
PREPARATION
Toast the sourdough bread until lightly crisp.
Dice the fresh tomato and roughly chop the basil leaves. In a bowl, combine them with a drizzle of olive oil and a pinch of salt to create a vibrant bruschetta topping.
In a non-stick pan, scramble the 2 whole eggs and 2 egg whites over medium heat until softly set, seasoning lightly with salt and pepper.
Layer the scrambled eggs over the toasted sourdough slice.
Top the eggs with the fresh tomato basil mixture, then add the mozzarella cheese and drape the prosciutto slices on top.
Serve immediately, enjoying a balanced blend of flavors and textures.