Bite Me: Poached Eggs Breakfast Bruschetta

Ingredients

Yield:

1

• • 1 slice focaccia bread
  • 2 local free-run chicken eggs
  • ½ cup halved cherry tomatoes
  • 1 tbsp shaved asiago cheese
  • 1 tbsp diced red onion
  • 5 basil leaves julienned
  • 3 tbsp of white vinegar
  • 1 generous tablespoon of Extra Virgin Olive Oil
  • Salt
  • Pepper

Preparation

Difficulty:

Easy

Time:

 

Total Time:

 

1. 1. Chop cherry tomatoes in half, dice onion and julienne your basil leaves. Add them all to a medium size mixing bowl.
   2. In the bowl, combine the Asiago cheese, a pinch of salt and pepper, olive oil and then mix.
   3. Boil water and add in vinegar and salt for poaching the eggs. Once water is boiling, crack two eggs and let them cook for 2 minutes. Remove the eggs from the water once cooked.
   4. Lightly toast your focaccia bread.
   5. To plate, place lightly toasted focaccia bread and first top it with the cherry tomato/onion/cheese mix. Then place the two poached eggs, and finish with a drizzle of extra virgin olive oil and chopped basil.