Cooking With Confidence
bruschetta benedict
Breakfast/Brunch, Healthy, Main Dishes, Quick and Easy, Vegetarian

Bruschetta Benedict

by Nick

This dish is an example of a serious food rule: Everything is better with an egg an top. I’m a pretty big proponent of this rule as shown by The Spanglish and my pepper porridge brunch.

I kind of came up with this dish out of the blue although I’m sure I’m not the first person that’s decided to put a poached egg on very tasty tomatoes. I figured that the basics of a good bruschetta are pretty similar to the makings of a benedict (toast and a topping), so why not combine the two?!

It was a pretty damn good idea.

Yield
Serves 2.
Prep Time
Total Time

Just a moment please...

Print Recipe Bruschetta Benedict

Ingredients

  • 1 pound very ripe tomatoes
  • 1 clove garlic
  • 1 Tablespoon fresh basil
  • 2 Tablespoons olive oil
  • 4 Farm fresh eggs
  • Baguette for toast
  • White vinegar for poaching
  • Salt and pepper
  • Hot Paprika (optional)

Directions

1) Combine the chopped tomatoes with the minced garlic and basil and drizzle with olive oil and a pinch of salt and pepper.  Set aside.

2) Slice baguette on a bias and toast in a 400 degree oven for 5-7 minutes until golden brown around the edges.

3) Bring a medium saucepan full of water and 1/4 Cup of white vinegar to a simmer over medium heat.  Slowly roll the eggs into the water being careful not to just DROP the egg in.  Let simmer for 3 minutes, very carefully stirring.

4) Remove the eggs with a slotted spoon to a paper towel to drain.

5) Top toasted bread with bruschetta mixture and a poached egg.  Drizzle with olive oil and top with basil leaves and a pinch of paprika.

Making the Bruschetta

This is actually a very simple dish to make. But the key to it is starting with really fresh ingredients. For starters, that means great tomatoes.

summer tomatoes

Ripe tomatoes are key.

Making the bruschetta topping is as simple as chopping up the tomatoes into pieces along with mincing the garlic and basil. Drizzle in the olive oil and taste for salt and pepper. This is pretty tasty as is!

bruschetta mixture

I like a good amount of garlic.

The Other Ingredients

Again, the real key to this dish is getting the best ingredients you can find, because the ingredients themselves are pretty straightforward.

For the toast portion, I’d recommend a sturdy artisan loaf or a good french baguette. In a pinch though, I could see how an English muffin would work just fine like a normal benedict dish.

baguette

To complete the bruschetta theme…

Also, don’t forget about the eggs. Anytime I’m making a poached egg dish, I try to find really fresh eggs. The eggs are sturdier and stick together better. You can always tell a really good farm raised egg because the yolk stands tall and is a nice orange color.

I picked up a dozen eggs from the local farmer’s market for this dish. This will poach up nicely.

happy egg

Good lookin’ egg.

Finishing the dish

Besides mixing up the bruschetta, the only parts of this dish are toasting the bread and poaching the eggs. If you have a grill that you can easily fire up, you could definitely grill the bread which would be a nice touch, but I just toasted mine in a 400 degree oven for about 7 minutes until it as golden brown around the edges.

For the eggs, get a medium sauce pan full of water simmering over medium heat and add about 1/4 cup white vinegar to it. The vinegar will help the eggs set up in the water. Be sure not to keep the water at a boil or it’ll break up the eggs.

A small simmer is what your looking for. Then just slowly roll your eggs into the water and cook for about 3 minutes for a runny yolk. Be sure to crack your eggs into a bowl separately before you put them into the water or you run the risk of getting shell in your egg.

You’re looking something like this!

poaching

My favorite eggs are poached.

When your eggs are done, pull them out with a slotted spoon and let them drain on a paper towel.

Stack your toast on a plate like so…

toast

Toasted bread is very important.

Then add a few large spoonfuls of the bruschetta mixture, two poached eggs, and top with a drizzle of olive oil, some basil leaves, and a sprinkle of paprika. The paprika gives the whole dish a very savory flavor. It’s optional but I think it really added a nice complexity to it. Just a light dusting of paprika goes a long way here.

done deal

I want this again right now.

Of course, cutting into the egg should give you a delicious runny yolk which can act as a sauce for the entire dish.

poached

I rule.

My favorite part of this dish is that it was a lot of food but I didn’t feel full when I was finished with it. It wasn’t really heavy like a normal benedict dish because it was lacking the hollandaise sauce but it still had tons of flavor.

I think this could be a really awesome brunch dish for a party. You don’t have to worry about the sauce and you can mix up a huge batch of bruschetta. Then it’s as easy as poaching some eggs and you have a really fantastic brunch.

But seriously, this dish is mostly about the tomatoes. Don’t try this with un-ripe, out of season things. Your patience will pay off!

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8 comments on “Bruschetta Benedict

  1. um, there is something seriously wrong with your benedict- no hollandaise! in my household, everything is better with hollandaise.

    1. Ha! You could definitely add it. I was just going for something a bit lighter this time around. A drizzle of olive oil and some salt and basil worked great for me.

      But yes. Hollandaise is delicious. ;)

  2. If I weren’t a week away from the bar exam, I would be making this right now! Instead, I’m studying Real Property. How’s Betsy holding up? I hope you’re cooking lots of delicious things for her (I seem to need to a snack break every 90 minutes while studying).

  3. mmmmm . . . the tomatoes are a nice addition, I usually slap a slice of parma ham and rocket leaves on the toast and some grated cheddar cheese and then the egg. I struggle with a lot of foam when doing the eggs – is that because the water is boiling too much? My recipe said to only add a tablespoon of vinegar, I will try your directions – thanks!

    1. Yea… I'd guess your foaming issue is because your water is boiling to heavy and breaking up the whites in the eggs. It could also be because you aren't using enough vinegar. I usually just eyeball it honestly, but I probably use closer to 1/4 Cup of vinegar.

  4. I'm definitely making this once we have enough ripe tomatoes on our plants. I love runny eggs on just about everything. Pancakes, especially.

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