Skillet Egg Bruschette

Name: Skillet Egg Bruschette
Yield: makes 8 bruschette (2 per person)
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup diced potato, skin on; 1/4 teaspoon red pepper flakes; 1 cup diced zucchini; Kosher salt and freshly ground black pepper; 1/4 cup diced pecorino cheese; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano; 1/2 cup diced smoked ham or bacon lardons; 1 tablespoon unsalted butter; 1 tablespoon minced garlic; 12 cremini or white button mushrooms, cleaned and cut into quarters; 1/4 cup white wine; 2 tablespoons roughly chopped flat-leaf parsley; 1/4 cup diced fontina cheese; 8 large eggs, preferably pasture-raised; 8 slices country bread

December 9, 2011

This open-faced sandwich is similar in many ways to a Spanish tortilla. It’s best made in really well-seasoned cast-iron skillets that were passed down from your grandmother. And there’s a great side benefit: the dish is perfect for brunch guests, since it looks so good (and thus makes you look so good) when you’re serving it!

Recipe notes

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