Fresh Tomato-Basil Bruschetta on Garlic-Rubbed Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Tomato-Basil Bruschetta on Garlic-Rubbed Sourdough

YOUR SOLIN GENERATED RECIPE

Fresh Tomato-Basil Bruschetta on Garlic-Rubbed Sourdough

Enjoy a vibrant and savory take on classic bruschetta. This dish features a lightly toasted slice of garlic-rubbed sourdough crowned with a fresh tomato and basil medley, perfectly accented by creamy fresh mozzarella and a delicate poached egg. Its rich flavors, irresistible aromas, and wholesome ingredients make it a balanced meal that delights both the palate and the body.

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NUTRITION

358kcal
Protein
19.3g
Fat
15.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread (60g)

1 medium Fresh Tomato (123g)

5 Fresh Basil Leaves (5g)

2 large Eggs (100g total)

2 ounces Fresh Mozzarella Cheese (56g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Start by finely mincing the garlic and gently rubbing it over the surface of the sourdough bread to impart a subtle garlic flavor.

  • 2

    Toast the garlic-rubbed sourdough slice in a toaster or under a broiler until it is crisp and lightly golden.

  • 3

    Dice the fresh tomato and roughly chop the basil leaves. Combine them in a bowl with a drizzle of olive oil, a pinch of salt, and black pepper, stirring gently to mix the flavors.

  • 4

    Meanwhile, poach the eggs in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, you can prepare them as you prefer.

  • 5

    Thinly slice or tear the fresh mozzarella cheese and arrange it evenly over the toasted bread.

  • 6

    Spoon the tomato-basil mixture generously on top of the mozzarella layer.

  • 7

    Carefully place the poached eggs on the bruschetta, breaking the yolk slightly to let it mingle with the toppings.

  • 8

    Finish off with an extra drizzle of olive oil and a final sprinkle of salt and pepper before serving.

Fresh Tomato-Basil Bruschetta on Garlic-Rubbed Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Tomato-Basil Bruschetta on Garlic-Rubbed Sourdough

YOUR SOLIN GENERATED RECIPE

Fresh Tomato-Basil Bruschetta on Garlic-Rubbed Sourdough

Enjoy a vibrant and savory take on classic bruschetta. This dish features a lightly toasted slice of garlic-rubbed sourdough crowned with a fresh tomato and basil medley, perfectly accented by creamy fresh mozzarella and a delicate poached egg. Its rich flavors, irresistible aromas, and wholesome ingredients make it a balanced meal that delights both the palate and the body.

NUTRITION

358kcal
Protein
19.3g
Fat
15.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread (60g)

1 medium Fresh Tomato (123g)

5 Fresh Basil Leaves (5g)

2 large Eggs (100g total)

2 ounces Fresh Mozzarella Cheese (56g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Start by finely mincing the garlic and gently rubbing it over the surface of the sourdough bread to impart a subtle garlic flavor.

  • 2

    Toast the garlic-rubbed sourdough slice in a toaster or under a broiler until it is crisp and lightly golden.

  • 3

    Dice the fresh tomato and roughly chop the basil leaves. Combine them in a bowl with a drizzle of olive oil, a pinch of salt, and black pepper, stirring gently to mix the flavors.

  • 4

    Meanwhile, poach the eggs in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, you can prepare them as you prefer.

  • 5

    Thinly slice or tear the fresh mozzarella cheese and arrange it evenly over the toasted bread.

  • 6

    Spoon the tomato-basil mixture generously on top of the mozzarella layer.

  • 7

    Carefully place the poached eggs on the bruschetta, breaking the yolk slightly to let it mingle with the toppings.

  • 8

    Finish off with an extra drizzle of olive oil and a final sprinkle of salt and pepper before serving.