Italian Bruschetta – Egg Twist

Bruschetta’s origin dates back to at least the 15th century in central Italy. By topping this appetizer with hard-cooked eggs, guests enjoy this perennial favorite new flavor profiles and an added protein punch. The high-quality protein added by eggs provides the mental-and-physical energy.


Prep Time: 10 Mins

Cook Time: 8 Mins

Makes: 6 Servings


6 1-inch thick Italian bread slices
1½ cup tomato bruschetta*, drained (a spread of tomatoes, basil and garlic)
6 hard-cooked, sliced eggs or fried eggs
¾ cup shredded Italian blend cheese
½ cup shredded Parmesan cheese
Fresh snipped basil.


Place bread slices on baking sheet; top with 1-2 tablespoons of Italian blend cheese and heat in a 450˚F oven for 3-5 minutes to melt cheese. Remove bread from oven, and place 2-3 tablespoons bruschetta mixture on each bread slice. Top with a hard-cooked egg slices, 1 tablespoon of Parmesan cheese. Return to oven for an additional 2-3 minutes to melt cheese. Sprinkle with basil, and serve immediately. Yield: 6 servings.

*May use roasted red pepper bruschetta or sun-dried tomato bruschetta, drained.

Please add instructions for hard-cooking eggs and frying with vegetable spray.

Nutrition Info

Nutrition information per serving: 297 calories; 16 g total fat ; 5 g saturated fat;

1 g polyunsaturated fat; 3 g monounsaturated fat; 227 mg cholesterol; 655 mg sodium;

20 g carbohydrate; <1 g dietary fiber; 15 g protein; 509 IU Vitamin A; 0 IU Vitamin D; 80 mcg folate; 143 mg calcium; 2 mg iron

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