Bruschetta with Tomatoes, Bacon, and Poached Egg
Description
A delicious appetizer for any gathering. When tasting, be sure to cut open the yolk—it will serve as the sauce for the prepared bruschetta. Serve the dish hot, straight from the oven! You can also complement it with other sauces and dips. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients. You can use cherry tomatoes or regular small tomatoes.
- 2
Step 2
Poached eggs are best cooked ahead of time, 5–10 minutes before you prepare the bruschetta itself. You can do this in two ways: the first is to create a whirlpool in boiling acidulated water and crack an egg into it; the second is to poach them in pouches made from plastic wrap. To do this, lay pieces of plastic wrap in bowls so the edges hang over the sides. Grease the inside with vegetable oil and crack one chicken egg into each.
- 3
Step 3
Season with salt and pepper. Tie the edges of the plastic wrap, creating small pouches.
- 4
Step 4
Bring water to a boil in a saucepan or pot, then reduce the heat to moderate. Place the egg bags into the water and poach for 2–3 minutes, but no longer. Remove to a plate and let cool without opening them.
- 5
Step 5
Heat the vegetable oil in a skillet. Slice the baguette into thin slices. Fry the bread slices on both sides until golden brown, 1–2 minutes, reducing the heat to medium.
- 6
Step 6
Wash the tomatoes, remove the cores, and slice into rounds. Place the tomato rounds on toasted baguette slices.
- 7
Step 7
Carefully unwrap the poached egg pouches and place the eggs on the tomato rounds. Season with pepper.
- 8
Step 8
Fry the bacon slices on both sides in a skillet for one minute and place them on the poached eggs. Rinse and chop the green onions, and sprinkle them over the prepared bruschetta.
- 9
Step 9
Garnish with fresh herbs and serve the bruschetta hot.