Bruschetta With Chard Or Spinach Poached Egg And Dukkah Recipes

BRUSCHETTA WITH CHARD OR SPINACH, POACHED EGG AND DUKKAH

Bruschetta With Chard or Spinach, Poached Egg and Dukkah image

Provided by Martha Rose Shulman

Categories breakfast, weekday, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1/2 cup wilted spinach or Swiss chard, coarsely chopped
2 teaspoons extra virgin olive oil
1 small garlic clove, minced, plus 1 clove cut in half
Salt and freshly ground pepper
1 thick slice country bread
1 egg
1/2 teaspoon dukkah (more to taste)

Steps:

Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams

BRUSCHETTAS WITH SAUTEED CHARD

Bruschettas with Sauteed Chard image

Provided by Ina Garten Bio & Top Recipes

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
3 pounds fresh green or rainbow chard (4 bunches)
Good olive oil
2 large garlic cloves, thinly sliced
1 round country bread, halved and sliced crosswise 1/2-inch thick
1 garlic clove, cut in half
1 lemon
Freshly grated Parmesan cheese
Fleur de sel, for serving

Steps:

Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.

BREAKFAST BRUSCHETTA

Breakfast Bruschetta image

My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories Breakfast

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 plum tomatoes, seeded and chopped
1/3 cup crumbled feta cheese
1/4 cup sliced ripe olives
3 tablespoons minced fresh basil or 3/4 teaspoon dried basil
3 tablespoons olive oil
2 tablespoons finely chopped red onion
4 English muffins, split and toasted
6 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
Additional minced fresh basil

Steps:

Preheat oven to 375°. Mix the first six ingredients. Place English muffin halves on a baking sheet; top with tomato mixture. Bake until heated through, 10-12 minutes., Meanwhile, whisk together eggs, salt and pepper. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Top each English muffin half with scrambled eggs; sprinkle with basil. Serve immediately.

Nutrition Facts :

MINI CHALLENGE: BRUSCHETTA WITH POACHED EGG, TRUFFLE OIL, AND ARUGULA

Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula image

Provided by Jeffrey Saad

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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 clove garlic, chopped
2 cups baby arugula
4 eggs
2 tablespoons Gremolata, recipe follows
Truffle oil
3 tablespoons grated Parmesan
3 cloves garlic
1/2 cup flat-leaf parsley, stems removed
1 lemon, zested

Steps:

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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.

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