I like to take advantage of time with family and guests when I'm preparing a meal. Because most overnight brunch recipes are so similar, I came up with a breakfast bruschetta.—Judi Berman-Yamada, Portland, Oregon
Recommended:
60 Spring Farmers Market Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon cornmeal
- 1 tube (13.8 ounces) refrigerated pizza crust
- 3 tablespoons olive oil, divided
- 1-1/2 cups shredded part-skim mozzarella cheese, divided
- 3/4 pound sliced baby portobello mushrooms
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups pizza sauce
- 1 tablespoon white vinegar
- 9 large eggs
- 2 ounces fresh goat cheese, crumbled
- 1/2 cup French-fried onions
- Fresh basil leaves
- Preheat oven to 400°. Unroll and press pizza dough onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
- Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.
- In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip eggs into water.
- Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.
- Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving. Yield: 9 servings.
Originally published as Overnight Baked Eggs Bruschetta in Taste of Home's Holiday & Celebrations Cookbook
Annual 2011, p33
Reviews forOvernight Baked Eggs Bruschetta
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Dec. 29, 2013
"This was okay but I feel like frying the eggs would have been just as good. I don't like mushrooms so I used diced onions which I liked better. I felt like this needed more flavor in some way.. but I did love the fried onions on top!"
