jennifer in new jersey's Note:
This is one of my favorite dishes which I made when I had very limited things on hand. I make it often now. This can be eaten warm or cold. I prefer room temperature. Good balsamic vinegar makes a difference. It can be eaten alone or on toasted bread. I find if I cannot find a decent tomato or it is not tomato season it is better to use sun-dried. The amounts of oil and vinegar you use should be according to your personal taste.
My Private Note
Units: US | Metric
- 3 hard-boiled eggs
- 1/3 cup sweet vidalia onion
- 1/2 cup roasted peppers, packed in oil (from jar)
- 1/2 cup ripe tomatoes or 1/2 cup sun-dried tomato packed in oil
- 1 tablespoon olive oil
- 4 tablespoons balsamic vinegar
- salt and pepper
- 1 pinch sugar
- shaved parmesan cheese (optional)
- 1 tablespoon fresh basil, chopped very fine
- 1Peel hard boiled eggs and dice as small as possible.
- 2Dice onion, roasted peppers (don't rinse the oil) basil and tomatoes into very small pieces.
- 3Place all diced foods into bowel.
- 4Add oil, vinegar and spices to taste.
- 5Let sit for 1/2 hour.
- 6Spoon on top of toasted crostini bread rounds or eat alone, or atop of some good dark leafy greens.
- 7Top with good shaved parmesan cheese if desired.
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Nutritional Facts for Balsamic Egg Bruschetta / Salad
Serving Size: 1 (189 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 195.5
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 3.4 g
- Cholesterol 318.0 mg
- Sodium 96.2 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 0.9 g
- Sugars 3.1 g
- Protein 10.1 g
The following items or measurements are not included: