How to Serve Bruschetta Sourdough with Egg Tasty

Bruschetta Sourdough with Egg. Olive Oil, Parsley, And Bread Is All You Need To Make This Easy Appetizer. Chop the garlic and basil finely. Dice the tomatoes into small bits.

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Season with salt and pepper and mix well. Brush the bread on both sides generously with oil and place on a baking sheet. Remove, let cool slightly, and rub the garlic.

You can cook Bruschetta Sourdough with Egg use 10 ingredients and 9 the steps. Here guides how you make it.

The main ingredient Bruschetta Sourdough with Egg as follows:

1. Provide of Few slices of Sourdough Bread.
2. Prepare 2-3 of medium sized Tomatoes.
3. Provide 2 of Eggs.
4. Prepare 1-2 Cloves of Garlic.
5. You need of Fresh basil.
6. Prepare of Fresh Thyme.
7. Prepare of extra virgin olive oil.
8. Prepare of Salt.
9. You need of Pepper.
10. You need of Sugar or Honey.

Add sourdough starter, egg, and vegetable oil. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded. Pour the olive oil into a baking pan and spread it around. Coat the bread slices on both sides in the oil.

Steps Bruschetta Sourdough with Egg

1. Chop the garlic and basil finely.
2. Dice the tomatoes into small bits.
3. Mix the tomatoes, garlic, basil and couple of table spoons of olive oil in a bowl. If the tomatoes aren't sweet you might add a tiny bit of sugar or honey into the mix. Season with salt and pepper and mix well..
4. Drizzle some oil on both sides of the slices of bread.
5. Heat a frying pan with some oil to medium/high heat.
6. Toast the bread on the pan till it has some colour on both sides and move aside to a plate.
7. Add some oil to the pan if needed, and fry the eggs sunny side up to a desired consistency. Season with salt and pepper..
8. To serve place two slices of the bread on a plate, place the fried egg on top, scoop some tomato+garlic+basil mix over, drizzle some olive oil on top and garnish with thyme..
9. Enjoy.

Reduce to a low heat then add eggs, one at a time. While the water is boiling, toast the sourdough. Drain eggs with a slotted spoon and place on top of the bruschetta. Spread garlic butter on each slice of Vienna then grill until lightly toasted and butter is melted. In a bowl combine tomato, onion, lemon juice, garlic and basil.