• 79 kcal
• 0 kcal
Grated soft cheese
Extra virgin olive oil
• 0 kcal
• 43 kcal
Calories refer to 100 grams of product
The cheese and egg bruschetta it’s a simple recipe and delicious, a variation of the classic tomato bruschetta, ideal for one person quick dinner with family and friends, to enjoy as a treat appetizers or how second course, with salad and cherry tomatoes. A cheap and quick dish that you can also make to recycle yesterday’s bread and prepare an easy and tasty dish that will win over everyone with its crunchiness and racy surface. Here’s how to prepare it.
How to make a bruschetta with eggs and cheese
Make slices of bread (1) and make a hole in the center of each slice (2). Heat extra virgin olive oil in the non-stick pan and place the slices of bread in the pan (3).
Pour an egg yolk in each hole (4). Cook a little, turn the slices over and sprinkle with grated soft cheese (5). Cover with the lid and cook until the cheese melts. Carefully lift the bruschetta and arrange them on a bed of salad, accompanied by cherry tomatoes. Your egg and cheese bruschetta are ready to serve (6).
Do not cut slices of bread that are too thin and let them brown well before turning them: the yolk must be cooked but soft. For the preparation, avoid the sandwich bread, pancarré or baguette: these types of bread, once toasted, immediately become very hard.
Choose the soft cheese of your choice or that you have in the refrigerator, you can also enrich the bruschetta with eggs and cheese with spinach, mushrooms, zucchini or eggplant grilled or in a pan, depending on your taste and seasonality.
Also try the very quick and delicious tuna and onion bruschetta, also perfect for a light and tasty summer lunch. Or prepare the pepper bruschetta, ideal for a rustic and tasty appetizer.
It is advisable to consume the egg and cheese bruschetta immediately after preparation, to get the most out of it.