Bruschetta Egg Cups

Bruschetta Egg Cups | Very Culinary

by Amy Flanigan on February 25, 2013 · 8 comments

I make most things from scratch, but sometimes it’s fun (and a lifesaver) to browse the deli section at my local market and see what they’ve got going on. I’m no stranger to their rotisserie chickens and egg salad, that’s for sure. 

This last trip had me fawning over their containers of sun dried tomato spread and bruschetta. And don’t even get me started on their bakery department – I almost bought 24 croissants. You’d think I was at Costco. But no, I ended up with some fantastic rosemary focaccia. Mmmm…and I put this little number together. Oh my gosh, I love a runny egg. It was delicious!

Bruschetta Egg Cups
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients
• 1 loaf rosemary focaccia
• 1/3 cup bruschetta topping
• 1/2 cup shredded pepper jack cheese
• 4 eggs
• salt and pepper
• 1 tablespoon freshly chopped parsley

Directions
Preheat your oven to 400 degrees.

Cut bread into 4 equal parts. Using a round cookie cutter (or sharp knife), cut a well in the middle of each bread slice (don’t cut through to the bottom!)

Spread 1-2 tablespoons of the bruschetta into each well (depending how deep the well is), then carefully break an egg into each one. Season with salt and pepper and sprinkle with the cheese.

Place on a baking sheet and bake in the oven for 20-25 minutes, until the eggs are cooked to your liking (loosely cover with foil if the tops begin to brown too quickly.) Sprinkle with chopped parsley and eat right away.

Note: if your focaccia is very thick, I would recommend slicing off a portion of the bottom OR placing a heavy skillet or casserole dish on top for a while to flatten slightly.

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{ 8 comments… read them below or add one }

Erika @ The Hopeless Housewife March 3, 2013 at 10:44 am

What a fantastic breakfast! We would love for you to link these up with The Hopeless Housewife Link Party, we are giving away a Le Creuset French Oven!

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Kim February 26, 2013 at 9:23 pm

Oh, my! This looks perfect for a spring baby shower I’m co-hosting! Thank you!!

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Jenna February 26, 2013 at 8:55 am

I feel you on that runny egg. Divine, that’s what it is. :)

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Trish Butler February 26, 2013 at 7:39 am

My husband used to make bulls eyes, egg in the middle of a slice of bread. I wished I had seen your post when I had four kids at home. This is a lot faster and you can choose what kind of bread to use. Thank you.

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Amy Tong February 25, 2013 at 4:18 pm

You are so amazing in creating yummy treats. I love these beauties especially I can’t resist those runny yolks, they are so decadent and rich! I love the simple preparation by taking advantage of the bakery. :) Can’t wait to give these at try. :)

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Mom February 25, 2013 at 1:50 pm

A nice take on something a little different for breakfast or brunch.

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Bev @ Bev Cooks February 25, 2013 at 11:49 am

Oh Lord yes.

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Joanne February 25, 2013 at 11:29 am

This is such a fun meal! I wish the boy liked runny yolks more…he’s seriously ruining my dinner potential.

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