Bruschetta w/ Spinach Pesto, Mozzarella, & Runny Egg
This spinach bruschetta combines homemade Dutch Oven Bread, spinach pesto with walnuts and parmesan, fresh mozzarella, and a runny egg. Bruschetta is a fun way to elevate toast in the morning. It's also a great way to utilize all of that bread we all dream about making. I frequently add in spinach, tomatoes, salmon, and runny or poached eggs. Although you can easily mix and match in your own favorite toast spreads.
Equipment
- Skillet
- Stovetop
- Oven
Ingredients
No-knead Dutch Oven Bread
- 472 ml. warm water ~100°F (2 c.)
- 2 ¼ tsp. instant yeast (1 package)
- 2 tsp. brown sugar (or granulated sugar, maple syrup, or honey)
- 570 g. all-purpose flour (4 ¾ c.)
- 2 tsp. salt
- oil to grease bowl
Spinach Pesto
- 4 c. spinach
- 2 cloves garlic
- 1/2 shallot
- 1 lime juiced
- 2 tbsp. dill fresh
- 1 ½ c. walnuts
- 1/2 c. olive oil
- 1/3 c. parmesan
Bruschetta
- 1 large slice bread
- spread spinach pesto
- 4 slices fresh mozzarella
- 1 egg fried
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- Bake No-knead Dutch Oven Bread. You can easily buy a loaf of bread. If you want to make it, though, this is a quick and easy recipe. The entire process takes about 3 hours, with no need to knead the bread or plan for days long proofs!
- I also used Spinach Pesto w/ Walnuts, Parmesan, & Dill in this recipe. This is optional. It only takes about 10 minutes to make in a food processor and I highly recommend it. Alternatively, you can just chop up spinach and use as is in a pinch.
Toast Bread
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, preheat skillet on medium heat. On my stove, this is about a 5.
- Lightly oil the skillet and add a large slice of bread. Cook for 5 minutes, or until the bread is lightly toasted.For smaller loaves or baguettes, you can easily substitute 4 smaller pieces.This part is also optional. I prefer the bread toasted on both sides. Although you can skip this part and go straight to the oven, particularly if you want to save time!
Cook Bruschetta
- Remove from heat and flip so that the toasted portion is face up.
- Add spinach pesto and mozzarella.
- Place in the oven and cook until the mozzarella begins to brown. This should only take about 5-7 minutes.
Fry Egg
- Meanwhile, preheat a pan on medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
- When the pan is thoroughly preheated, crack an egg into the center.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
- Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
- Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
- Add to the bruschetta and serve immediately. Before the egg cooks!