Balsamic Egg Bruschetta / Salad

READY IN: 40mins
Recipe by jennifer in new jer

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.

Top Review by Mandy

I used the basic idea of this & just added what I could find in the fridge & pantry. I used shredded sweet onions, marinated peppers & some crushed tomatoes I had leftover with some dried basil & the last of my balsamic which fell short of the recipe measurements. All in all this was quite a nice lunch on some toast. I melted my parmesan on top so my filling was a little warm which was nice as it quite cold here at the moment. A lovely & different idea for boiled eggs. Thanks for posting!

Ingredients Nutrition


  1. Peel hard boiled eggs and dice as small as possible.
  2. Dice onion, roasted peppers (don't rinse the oil) basil and tomatoes into very small pieces.
  3. Place all diced foods into bowel.
  4. Add oil, vinegar and spices to taste.
  5. Let sit for 1/2 hour.
  6. Spoon on top of toasted crostini bread rounds or eat alone, or atop of some good dark leafy greens.
  7. Top with good shaved parmesan cheese if desired.

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