Mini Challenge Bruschetta With Poached Egg Truffle Oil And Arugula Recipes

BRUSCHETTA WITH CHARD OR SPINACH, POACHED EGG AND DUKKAH

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.

MINI BRUSCHETTA

Steps:

• Place the garlic and olive oil into a small bowl and season with salt and black pepper.
• dip the ciabatta slices into the garlic oil and coat both sides.
• place the ciabatta slices under a preheated grill for 3-4 minutes on each side or until golden brown.add the mozzarella slices onto one side and place back under the grill until the cheese has melted.
• to serve,spread the tomatoes over the ciabatta slices and garnish with basil leaves

BRUSCHETTA WITH POACHED EGG, TRUFFLE OIL, AND ARUGULA

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.