Truffle, Egg & Sun Dried Tomato Bruschetta
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For a gourmet twist on a classic egg sandwich, try this delicious focaccia bread bruschetta. Sun-dried tomatoes add a rich umami flavor, similar to anchovies but less intense, making them a perfect pairing with eggs. Serve these crispy bruschetta for breakfast, lunch, or as a light appetizer at your next gathering.
Ingredients
- 1 loaf of focaccia bread, sliced and toasted
-
1 jar Truffle mayonnaise
- Soft-boiled eggs, quartered
- Thin cucumber strips (use a vegetable peeler)
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1 jar sun-dried tomatoes
- Chives, spring onions, or celery leaves, finely chopped
-
Truffle salt
-
Fresh pepper
Directions
Spread truffle mayonnaise on toasted focaccia slices.
Add cucumber strips and egg quarters.
Pat sun-dried tomatoes dry and slice. Distribute them over the bread.
Season with truffle salt and pepper, and garnish with chopped herbs. Serve immediately.
