Double Egg and Onion on Toasted Bruschetta

by Tanya Ramsey
(Anchorage, Alaska)

- 2 large eggs
- 1/2 medium sized white onion finely chopped
- 1 1/2 tbls finely chopped fresh garlic
- 2 tbls butter
- 1 tsp ground dill
- 1 tsp ground bay leaf
- 3 tbls pine nuts
- 1 slice Bruschetta (or heavy toast)
- salt & pepper

In small sauce pan, melt butter on medium heat. Once butter is fully melted, add onions, garlic, and pine nuts. While sautéing, add seasonings plus a pinch each of salt and pepper.

Once onions begin to cook through and start appearing transparent, turn heat to low and create an empty circle in the middle of the onion mix- circle should be about 5 inches in diameter. Carefully add eggs to center of circle, but do not break yolk. Salt and pepper eggs. Cook until whites are solid- then cover briefly to partially cook yolk. DO NOT BURN.

Toast bread or bruschetta (should not be too heavy- but crispy)

Once egg is ready, place toast on plate and add onion mix. Top with eggs.


You can easily add in bacon or thin ham. A sauce like hollandaise could also be experimented with, but I like the above recipe as is.

Enjoy!


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