Mini Challenge Bruschetta With Poached Egg Truffle Oil And Arugula Food

HEIRLOOM TOMATO BRUSCHETTA

Heirloom Tomato Bruschetta image

Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!

Provided by Johnna

Categories Appetizers and Snacks Bruschetta Recipes

Time 25m

Yield 24

Number Of Ingredients 8

Ingredients

1 pound small heirloom tomatoes, halved
¼ cup chopped fresh basil
2 tablespoons truffle-infused olive oil (such as Olevano)
kosher salt and ground black pepper to taste
2 tablespoons olive oil, or more as needed
1 tablespoon chopped garlic
1 French baguette, cut into 1-inch-thick slices
1 clove garlic, peeled and halved

Steps:

Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
Spoon tomato mixture over the baguette slices.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g

BRUSCHETTA WITH POACHED EGG, TRUFFLE OIL, AND ARUGULA

Bruschetta With Poached Egg, Truffle Oil, and Arugula image

This recipe won Jeffrey Saad the mini challenge in the 6th episode of NFNS 2009 and has been added to the menu of the high-end restaurant where he prepared it. I haven't tried it yet because I didn't have all the ingredients, but wanted to post it here until I can. It looks absolutely mouth watering and, according to all the tasters and judges, tasted even better!

Provided by ninja

Categories Brunch

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 garlic cloves
1/2 cup flat leaf parsley, stems removed
1 lemon, zested
1 baguette, cut diagonally into 4 slices (1/3-inch thick)
olive oil, for drizzling, plus 1 tablespoon
salt
2 teaspoons vinegar, your choice
1 garlic clove, chopped
2 cups baby arugula
4 eggs
2 tablespoons gremolata
truffle oil
3 tablespoons grated parmesan cheese

Steps:

Make the Gremolata. Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine. Set aside.
Preheat a grill or grill pan over medium heat. Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.
Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.
Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.
Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.
Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.

Nutrition Facts : Calories 415.9, Fat 9.7, SaturatedFat 3, Cholesterol 214.8, Sodium 826.2, Carbohydrate 64.1, Fiber 5.1, Sugar 1, Protein 18.7

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