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Eggs-in-a-hole meets bruschetta, and now it's one of our favorite healthy (and FAST) breakfasts! Skinny Breakfast Bruschetta For the topping:1 cup chopped fresh tomatoes (about 2 tomatoes)2 tablespoons chopped basil1/4 teaspoon kosher salt1/4 teaspoon red pepper flakes1/2 teaspoon white balsamic vinegarFor the toast:PAM Olive Oil Spray Pump2 slices rustic country style bread2... giadzy.com

Skinny Breakfast Bruschetta

20180502_164432_10358_1041529.jpeg20180502_164432_10358_1041531.jpeg
  • 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‚Äã
  • PAM Olive Oil Spray Pump‚Äã
  • 2 slices rustic country style bread
  • 2 eggs
  • 1/8 teaspoon kosher salt
  • 3 tablespoons freshly grated parmesan cheese‚Äã
Serves 2

In a medium bowl toss together the tomatoes, basil, salt, pepper flakes and vinegar.

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. 

Skinny Breakfast Bruschetta

Photo of giada

Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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

Skinny Breakfast Bruschetta

Serves:
2
Cooking Level:
Prep Time
5 minutes
Cook Time
5 minutes
Inactive Time
Total Time
10 minutes

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:

  • In a medium bowl toss together the tomatoes, basil, salt, pepper flakes and vinegar.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Skinny Breakfast Bruschetta

Photo Credit: Elizabeth Newman

20180502_164432_10358_1041529.jpeg20180502_164432_10358_1041531.jpeg
20180502_164432_10358_1041529.jpeg
20180502_164432_10358_1041531.jpeg

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

Skinny Breakfast Bruschetta

Serves:
2
Cooking Level:
Prep Time
5 minutes
Cook Time
5 minutes
Inactive Time
Total Time
10 minutes

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:

  • In a medium bowl toss together the tomatoes, basil, salt, pepper flakes and vinegar.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Vegetarian

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