Egg Bruschetta with Fig Balsamic and Arugula Recipe

(1 customer review)

High Protein Bruschetta

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
-Cooking spray
-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 doness. 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.

Sonoma Farm
Nov 2011

SKU: Egg Bruschetta with Fig Balsamic and Arugula Recipe Categories: , , , Tags: , , ,

1 review for Egg Bruschetta with Fig Balsamic and Arugula Recipe

  1. Linda N

    This is fantastic! We’ve had it for breakfast with orange juice and dinner with wine. It’s one of those dishes you find yourself craving in the middle of the day. Delectable comfort food.

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