Overnight Baked Eggs Bruschetta
Submited by: Te
8 Ingredients
1 tube (13.8 ounces) refrigerated pizza crust 1 tablespoon cornmeal 3 tablespoons olive oil, divided 1-1/2 cups shredded part-skim mozzarella cheese, divided 3/4 pound sliced baby portobello mushrooms 3/4 teaspoon garlic powder 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon pepper 1/4 teaspoon salt 2 cups pizza sauce 1 tablespoon white vinegar 9 large eggs 2 ounces fresh goat cheese, crumbled 1/2 cup French-fried onions Fresh basil leaves
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Cooking Instructions
**Total Time
Prep: 45 min. + chilling Bake: 10 min.
Directions
- Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
- Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.
- In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water.
- Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.
- Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.