Egg Bruschetta with Fig Balsamic and Arugula Recipe
Yield: Serves 4
Total: 16 Minutes
-3 tablespoons finely chopped shallots
-2 1/2 tablespoons Sonoma Farm Extra Virgin Olive Oil
-3 tablespoons Sonoma Farm Fig Balsamic Vinegar , divided
– salt to taste
-freshly ground black pepper to taste
-4 ounces French bread baguette, cut into 8 slices
-2 tablespoons white wine vinegar
-4 large eggs
-1 (5-ounce) package arugula
1. Combine shallots, olive oil, fig balsamic, salt and pepper, stirring with a whisk. Heat a grill pan over medium-high heat. Lightly coat both sides of each bread slice with cooking spray. Add bread to grill pan; cook 3 minutes on each side or until toasted.
2. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add white vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
3. Place 2 toast slices on each of 4 plates. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving; Top each serving with 1 egg. Serve immediately.