Mediterranean Canned Mackerel Pasta – A One-Pan Wonder with Bold Flavors You Can’t Resist

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Tomato & Basil Bruschetta + A Poached Egg Surprise — Your New Brunch Obsession!

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Imagine biting into a slice of golden, crispy bread, topped with juicy, sweet tomatoes, fragrant basil, and a perfectly poached egg. This Tomato and Basil Bruschetta with Poached Egg recipe is a flavor explosion, combining classic Italian simplicity with a luxurious twist. It’s quick, easy, and makes for a stunning brunch, light lunch, or appetizer.

Bruschetta, a beloved Italian antipasto, dates back to the 15th century — but its origins are even older! Traditionally, it's all about highlighting fresh, quality ingredients. Tomatoes and basil deliver a vibrant punch of antioxidants and vitamins, while poached eggs add a boost of protein and creamy richness. The balsamic glaze brings everything together with a touch of tangy sweetness. For the best results, use vine-ripened tomatoes and a crusty sourdough or ciabatta. This dish is perfect for entertaining or when you just want to treat yourself to something special without spending hours in the kitchen.








Tomato & Basil Bruschetta Recipe Details

Serving Size: 2 servings


Ingredients

  • 4 poached eggs
  • 1/4 small white onion, finely chopped
  • 4 tomatoes, coarsely chopped and drained
  • 1 tsp minced garlic
  • 6–8 fresh basil leaves, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp garlic-infused olive oil
  • 1/8 tsp salt
  • Pinch of pepper
  • 2 slices of crusty bread (like sourdough or ciabatta)
  • Balsamic glaze, for drizzling


Instructions

  1. Prep the Veggies:
    • Finely chop the onion and basil.
    • Coarsely chop the tomatoes and drain excess liquid.
    • Combine tomatoes, onion, basil, garlic, olive oil, salt, and pepper in a bowl. Mix well and set aside.
  2. Toast the Bread:
    • Brush both sides of the bread slices with garlic olive oil.
    • Toast in a pan over medium heat until golden and crispy, about 2–3 minutes per side.
  3. Poach the Eggs:
    • Bring a pot of water to a gentle simmer.
    • Crack each egg into a small bowl, then gently slide into the water.
    • Poach for 3–4 minutes for a runny yolk or longer for a firmer yolk.
    • Remove with a slotted spoon and drain on paper towels.
  4. Assemble the Bruschetta:
    • Spoon the tomato mixture generously over the toasted bread.
    • Place a poached egg on top of each slice.
    • Drizzle with balsamic glaze.
  5. Serve and Enjoy:
    • Serve immediately while the bread is warm and crisp, and the egg yolk is deliciously gooey.

Tips for the Dish

  • Ingredient Swaps: Try cherry tomatoes for a sweeter bite or swap basil for parsley if you prefer a milder herb flavor.
  • Make Ahead: Prep the tomato mixture in advance and store it in the fridge for up to 24 hours.
  • Dietary Variations: Use gluten-free bread for a gluten-free option or dairy-free cheese shavings for extra indulgence.

Wrap-Up

This Tomato and Basil Bruschetta with Poached Egg is a quick, wholesome dish that proves simple ingredients can create magic on your plate. Whether you’re hosting friends or just treating yourself, this recipe is bound to impress. Don’t forget to snap a pic and share your masterpiece — I’d love to see your creations!

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