Tomato-Basil Eggs Alfredo in Bread Baskets |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. medium tomato
2. can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
3. /4 cup basil pesto
4. /4 teaspoon salt
5. /8 teaspoon McCormick® Black Pepper
6. LAND O LAKES® Eggs
7. tablespoons half-and-half or milk
8. /8 teaspoon salt
9. /2 tablespoons chopped fresh basil leaves
10. tablespoons LAND O LAKES® Unsalted or Salted Butter
11. /3 cup Alfredo pasta sauce (from 16-oz jar)
12. DIRECTIONS
13. Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside. 2 Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal. 3 Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown. 4 Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce. 5 Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
|
|