I was torn between two recipes tonight for dinner — sage mushrooms bruschetta or eggs in a nest with spinach and tomato sauce. Since I was out of spinach, I decided to sort of combine the dishes. The result was a crispy, cheesy garlic toast with a soft egg in the middle, topped with mushrooms cooked in sage butter. Delicious.
Egg in a Nest Bruschetta
serves 1 / adapted from charm & salt
Here’s what I used:
- 2 thick slices of italian bread, with about an inch-hole cut in the middle.
- 2 eggs
- 2 part-skim mozzarella
- 1 clove garlic, smashed
- 1 tbsp butter, divided
- 10 baby bella mushrooms, sliced thickly
- 6 or so sage leaves, sliced
- salt and pepper
Here’s what I did:
- Preheat the oven to 400. In a small sauce pan, melt half the butter over medium heat. Add the smashed garlic and cook in the butter for a couple of minutes until fragrant.
- Place the bread in a baking dish that’s been sprayed with cooking spray. Crack the eggs, one at a time, into a small bowl. Brush the garlic butter over the the bread, then slide the eggs into the middle of the bread. Season with salt and pepper, then cover with the mozzarella slices.
- Pop it into the oven for about 15 minutes, depending on how you runny you like your eggs. 15 minutes will get you cooked whites and very soft yolks (yummmm).
- While the eggs are in the oven, start on the mushrooms. Melt butter in a small saute pan over medium-high heat. Add the sage and saute lightly for a few minutes until fragrant.
- Add the mushrooms and let them get some good color, tossing once in a while, for about 5-6 minutes. Season with salt and pepper and keep warm.
- Remove the bread from the oven and top with mushrooms. Or, it’s fantastic just like this: