Spring Into Fresh Recipes With Eggs: Bruschetta Sheet Pan Eggs

Bruschetta Sheet Pan Eggs © Courtesy of Egg Farmers of Ontario

Spring Into Fresh Recipes With Eggs: Bruschetta Sheet Pan Eggs

With the dark days of winter almost behind us and spring coming into bloom, many people tend to opt for lighter meals. Fresh Ontario eggs are always in season, and can be added to all your spring-time meals.

Of course, there are dozens of quick and easy ways to enjoy eggs, which makes it a cinch to get outside and enjoy the spring air.

Think eggs are just for breakfast? Think again! Not only do eggs start your day off right, but they also make a nutritious snack, lunch or dinner. With six grams of high-quality protein per egg for only 70 calories, they help to keep you full throughout the day. In addition to protein, eggs also contain 13 vitamins and minerals.

The best part? Eggs in Ontario go from the farm to the grading station, to your grocery store in only four to seven days. Now that’s fresh! Look for cartons with the maple leaf or Egg Quality Assurance (EQA) symbol to know you are purchasing high-quality eggs from one of the over 500 egg farm families in Ontario.

If you need a bit of inspiration, try this Bruschetta Sheet Pan Eggs recipe. It combines fresh basil and tomatoes with creamy ricotta and soft-baked eggs—all made in one pan. It has all the classic flavours of bruschetta, including a balsamic glaze, but with eggs!

For this recipe and more, visit getcracking.ca

Bruschetta Sheet Pan Eggs

Serves: 4 • Prep time: 20 minutes • Cook time: 7 minutes

Ingredients

• ½ cup ricotta cheese

• ¼ cup julienned basil

• ¼ tsp kosher or sea salt

• ¼ tsp pepper

• 4 plum tomatoes, diced

• ½ red onion, minced

• 1 clove garlic, minced

• 2 tbsp each olive oil and balsamic glaze

• 8 eggs

• ¼ cup grated Parmesan cheese

• salt and pepper to taste

• basil leaves to garnish

• ciabatta or focaccia bread to serve

Directions

1. In a small bowl, mix ricotta, basil, salt and pepper until well combined.

2. On a large baking sheet, toss tomatoes with onion, garlic, olive oil and balsamic glaze. Spoon small dollops of ricotta mix all over tomatoes. Make 8 wells and crack an egg into each well.

3. Bake in preheated oven at 400°F (200°C) for 6-7 minutes or until eggs are cooked to desired doneness.

4. Sprinkle with Parmesan cheese, season all over with salt and pepper to taste and garnish with basil leaves. Serve with bread.