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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 sprig(s) fresh basil chiffonade then cut into squares |
2 whole(s) roma tomatoes diced |
1 teaspoon(s) balsamic vinegar |
1 1/2 teaspoon(s) extra virgin olive oil |
4 slice(s) prosciutto (optional) torn |
3 slice(s) baguette |
1 tablespoon(s) butter |
4 cup(s) water |
3 whole(s) eggs |
Directions:
1. Evenly place the butter on the slices of baguette. Toast the baguette in a toaster oven at about 390° F for about 7-9 minutes, or until butter is melted.
2. Dice the tomatoes and mix with the basil. Add the vinegar and olive oil.
3. Mix until tomatoes are coated with olive oil and vinegar. Mix in the prosciutto.
4. In a large pot, bring the water to a boil. Turn off heat.
5. Gently slide the eggs in close to the water. Make sure they do not touch each other. Poach for about 4-5 minutes.
6. Place the egg over the toasted baguette and top it with a dollop of bruschetta.
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