Eggs are a delicious way to start the day but sometimes I get a little bored with just poaching them or scrambling them. This weekm I tried something a bit different and really liked it!! My grocery store, Harris Teeter, sells this amazingly delicious ready-made bruschetta topping in the deli area and I always have some on hand. I use it to jazz up scrambled eggs so I thought, why not try it with egg on toast? It’s a super-simple, quick recipe that will keep you satiated until the next time you eat.
Here is my “recipe” for Bruschetta for Breakfast:
1 egg white (my nutritionist said the whole egg would have been fine, too)
2 slices of artisan whole wheat bread (thin, no more than 160 calories for 2 slices)
2 Tbs Tuscan Bruschetta
Preheat oven to 350 degrees. Lightly spray the bread and place in the oven for about 5 mins or until golden brown.
Meanwhile, lightly spray a small skillet with cooking spray and turn the heat to medium. When the pan is warm, place the egg white in and season with cracked black pepper, if you like. You want the white to come together but don’t cook it too much, you don’t want it to get dried out. You can cut the egg white in half and share it between the two slices of bread and then top each with one Tbs of the Tuscan Bruschetta. It is DELICIOUS and lite and filling all at the same time. Here is what mine looked like, though I folded the egg white and only had it on one piece of the toast.