Italian-Style Egg Crostini (Vegetarian)
I live in Manhattan and if there is one thing that New Yorkers know and love more than jaywalking and black apparel, it’s brunch! And on this week's menu is this scrumptious Italian-Style Egg Crostini. One of my absolute favorite things to do on weekends is to throw a great playlist on Spotify, curate and cook a nice brunch menu to feed friends and keep that champagne flowing!
Now don’t get me wrong, I enjoy a piece of delicious avocado toast as much as the next guy and someday will share my own version of this overplayed specialty. For my first breakfast post however, I thought that I would showcase something special to me that is as equally simple (but a little less basic if you know what I mean) – my Italian-style egg crostino.
This is one of my favorite things to make on weekends or even mornings when I have a few extra minutes to spare. The prep time and ingredients are minimal, but the flavor is on point! For the recipe below I chose a gluten free bread, but I have provided some great substitutions as well. So before you make that next boozy brunch reservation, consider bringing the party to your own pad. You’ll be able to make a breakfast menu catered to you and your guests and be in complete control of the orange juice to champagne ratio in those mimosas! Salute!
The Break Down:
(Service Size: 4 slices)
- Bread of choice – 4 slices (gluten free bread featured in photos, recommendations below)
- Eggs – 4
- Grape Tomatoes – 1 cup, halved
- Unsalted Butter – 2 tbsp
- Fresh Basil – 6-8 fresh leaves, chopped finely
- Pecorino Romano – grated, ¼ cup
- Oregano – ½ tsp
- Crushed Red Pepper Flakes – ½ tsp
- Garlic Powder – ½ tsp
1. Turn oven to broil
2. Place bread slices over piece of tinfoil (or nonstick sheet pan)
3. Add halved tomatoes to medium-sized bowl, mix with S&P
4. Mix in with tomatoes the garlic powder, oregano and red pepper flakes
5. Melt 1 tbsp of unsalted butter over medium heat in large pan
6. Carefully pour melted butter in small glass or mug
7. With spoon, spread the melted butter over bread slices
8. Evenly spread tomato mixture to toast, sprinkle with cheese and place in heated oven
*toast bread for 2-3 minutes (or desired level) and remove from oven
9. Add additional tbsp. of unsalted butter to pan
10. Once butter is melted, add 4 eggs (if smaller pan, do 2 at a time)
11. Cook eggs to sunny side up consistency
12. Add egg to warm toast and top with finely chopped basil, S&P
Tips & Tricks:
- Fresh Italian or sourdough type bread are great bread options
- You can also choose to add cool tomatoes after bread has toasted and egg is placed on top
- The leftover tomato mixture is a great base to place the warm toast on top of!
- A simple scrambled egg mix is a great option, rather than a sunny side up
- Have extra tomato sauce in the fridge? If so, substitute sauce for the grape tomatoes!