Napa Valley Bruschetta
| Serves | 12 |
|---|---|
| Ingredients | Eggs, Vegetables, Mushrooms, Bread, Dairy |
| Day Part | Breakfast, Lunch, Snack, Dinner |
| Menu Part | Side Dish |
| Cuisine Type | Italian |
Bruschetta topped with scrambled eggs and onions is a delightful treat. Mushrooms and sherry add bold flavor.
Ingredients
4-5 Italian baguettes
4 cups onions, caramelized
1 cup shallots, finely chopped
1 tbsp. garlic, minced
1/2 cup olive oil
3 tbsp. fresh thyme, chopped
2 1/2 tbsp. chives, chopped
1 1/4 tsp. dried tarragon
1 1/4 lb. portobellos, chopped
1 1/8 lb. shiitakes, chopped
1/3 cup sherry or water
1 1/2 tsp. salt
24 large eggs, beaten
3/4 cup heavy cream
1/3 cup unsalted butter
Steps
- Cut baguettes lengthwise, then into 4-in. lengths (36 in all). Toast lightly.
- Sauté shallots and garlic 1 min. Stir in herbs and mushrooms. Sauté 5 min. Add sherry and salt. Cook until mushrooms are soft.
- Spread cheese on bread, top with mushroom mix. Bake at 350°F for about 5 min.
- Scramble eggs and cream in butter. Top baguettes with egg and caramelized onions.