Eggs-in-a-hole meets bruschetta, and now it's one of our favorite healthy (and FAST) breakfasts!
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Skinny Breakfast Bruschetta

Servings

2

Prep Time

5 minutes

Cook Time

5 minutes

Image of Skinny Breakfast Bruschetta

Ingredients

    For the topping:

  • 1 cup chopped fresh tomatoes (about 2 tomatoes)
  • 2 tablespoons chopped basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon white balsamic vinegar

    • For the toast:

  • PAM Olive Oil Spray Pump
  • 2 slices rustic country style bread
  • 2 eggs
  • 1/8 teaspoon kosher salt
  • 3 tablespoons freshly grated parmesan cheese

Instructions

  1. In a medium bowl toss together the tomatoes, basil, salt, pepper flakes and vinegar.
  2. Heat a medium skillet over medium heat. Spray the pan with 9 pumps of PAM Olive Oil Spray Pump. Using a shot glass or a cookie cutter, cut a 2 1/2 inch hole in the center of both slices of bread. Place the bread slices in the pan and slide 1 egg into each hole. Place the round pieces of bread alongside the slices to toast. Season each egg with a pinch of salt and cook for 2 minutes. Sprinkle 1 tablespoon Parmesan on top of each egg and spray the Parmesan with 2 pumps of PAM. Divide the remaining tablespoon of Parmesan on both rounds of bread. Using a slotted spatula, flip the slices with the eggs and the rounds with cheese and cook an additional 2 minutes cheese side down or until the yolk is still soft but the whites are set. Place the egg slices crispy Parmesan side up on 2 plates. Divide the tomato mixture over the tops and serve with the Parmesan toast rounds.
nut free
vegetarian