I already feel like everything that spring - beetroot soup was already in our diet and I can not wait when there are sweet strawberries and cherries. But I want mature, lovely, fragrant tomatoes sun! Therefore took the risk, and recently bought some pink, yellow and red, the lady at the market. I was hoping that they smelled of the sun but it can not even count - but with crispy bread and tasted so wonderful :-) I do not know why but the combination of eggs with bruschetta for a long time I was tempted - and it was a legitimate temptation. Danie taken to the breakfast of champions.
Bruschetta with scrambled eggs
for 2 people
30 minutes
- Ingredients 4 tomatoes ripened in the sun is best (the best are varieties that are high in the flesh - pink, yellow)
- baguette
- 4 eggs, salt, pepper small handful
- basil leaves
to work!
Baguette Cut at an angle to the kromeczki and grilled - as home-fried in butter chrupiąco until golden brown. Peel tomatoes and cut into cubes. We combine with chopped basil. Shortly before serving przyprawiamy solą i pieprzem.
Na patelni rozgrzewamy masło, wbijamy jajka. Solimy. Przykrywamy przykrywką i na małym ogniu czekamy aż białko z górnej części jajka się zetnie. Szklanką wykrawamy zgrabne jajeczniczki z żółtkiem w środku.
Na każdą kromkę bagietki nakładamy pomidory podajemy do jajecznicy.
Smacznego!!!
0 comments:
Post a Comment