Overnight Baked Eggs Bruschetta |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 9 |
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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. Ingredients:
1 tablespoon cornmeal |
1 tube (13.8 ounces) refrigerated pizza crust |
3 tablespoons olive oil, divided |
1-1/2 cups (6 ounces) 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 eggs |
2 ounces fresh goat cheese, crumbled |
1/2 cup french-fried onions |
fresh basil leaves |
Directions:
1. Preheat oven to 400°. Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Unroll and press pizza dough onto bottom of pan. Brush with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings. Remove 1 cup mushrooms; sprinkle over crust. Stir pizza sauce into remaining mushrooms in pan.
3. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust 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 egg into water.
4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water and place over mushrooms.
5. Spoon pizza sauce mixture around eggs. Sprinkle remaining mozzarella cheese over top. Sprinkle with goat cheese. Refrigerate, covered, overnight.
6. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over bruschetta. Bake, uncovered, 10-15 minutes or until golden brown and heated through. Top with basil just before serving. Yield: 9 servings.
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