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Veal Bacon Breakfast Bruschetta

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INGREDIENTS

24 - 48 slices veal bacon, about 2 lb.
24 slices of Italian Bread (3" diameter loaf), 1/2-inch slices, about 1-1/2 lb.
1/4 cup olive oil
1 tbsp. minced garlic, about 1/2 oz.
4 cups chopped tomatoes, about 1-1/2 lb.
1/4 cup chopped fresh basil, about 1/2 oz.
2 - 3 tbsp. Extra-virgin olive oil
2 tsp. balsamic vinegar
1 tsp. chopped garlic
salt and pepper, to taste
24 large eggs
1-1/2 cups milk or half-and-half
3 oz. shredded Asiago cheese
24 - 48 fresh basil leaves
assorted fresh fruit, as desired for garnish

INSTRUCTIONS

  1. 1
    Arrange bacon slices in single layer on sheet pans.
  2. 2
    Bake at 425ºF, without turning, 15 to 16 minutes or to desired doneness.
  3. 3
    Bake at 350ºF, without turning, 10 to 11 minutes or to desired doneness.
  4. 4
    Combine olive oil and minced garlic. Brush garlic oil on top sides of bread slices. Bake in 400ºF oven 10 to 12 minutes until crisp.
  5. 5
    For Tomato-Basic Salsa: Combine tomatoes, basil, extra-virgin olive oil, vinegar, chopped garlic, salt and pepper.
  6. 6
    Beat eggs, milk, salt and pepper. Heat 1 teaspoon olive oil in small (10-inch) sauté pan over medium-low heat. Add ½ cup egg mixture. Cook until set; fold and cook until center is no longer runny. Cut in half and fold to fit toast.
  7. 7
    Top 2 garlic toasts with fresh basil leaves, folded omelet, 2 generous tablespoons salsa and top with 1 tablespoon shredded cheese. Plate with fresh fruit garnish.

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cuisines North & South American
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