Creado con IA
Maple Truffle Breakfast Bruschetta
40 min 980 kcal por ración Media
Ingredientes
4 Raciones
- brioche bread4 slices
- large eggs4 pieces
- whole milk mozzarella cheese0,5 cup
- aged parmesan cheese0,25 cup
- unsalted butter2 tablespoons
- truffle oil1 tablespoon
- maple syrup2 tablespoons
- sun dried tomatoes0,25 cup
- sea salt0,5 teaspoon
- freshly ground black pepper0,25 teaspoon
Preparación
- 1
Preheat your oven to 350°F (175°C).
- 2
Place the brioche slices on a baking sheet and toast them in the oven for about 5 minutes, or until they are lightly golden.
- 3
In a medium bowl, whisk together the eggs, sea salt, and black pepper.
- 4
Heat a non-stick skillet over medium heat and add the butter. Once melted, pour in the egg mixture and scramble gently until just set.
- 5
Remove the skillet from heat and stir in the mozzarella and parmesan cheeses until melted and well combined.
- 6
Drizzle the truffle oil over the scrambled eggs and mix well.
- 7
Top each toasted brioche slice with a portion of the scrambled eggs.
- 8
Sprinkle the sun dried tomatoes evenly over the top of each bruschetta.
- 9
Drizzle each bruschetta with maple syrup.
