After the bunny comes on Easter morning, you may be wondering how you can use up all those eggs that your kids recently found. Instead of making egg salad, I decided I wanted to try something new this year and create a type of bruschetta that could be served prior to your Easter meals.
So, I set out to pair an egg spread with interesting toppings that would be fun for my taste buds. I created three kinds of Brunch Bruschetta with my eggs that I think will delight anyone’s guests on Easter Day, and help to use up all those eggs. The results were delicious! Take a look and my Chorizo, Avocado Sriracha and Bacon & Eggs Brunch Bruschetta!
To create these combos, you will need the following:
Base for Bruschetta (yields 10-12 servings):
- 1 baguette bread
- 1 Tablespoon of Olive Oil
- 4 hard-boiled eggs
- 1/2 cup mayonnaise
- Slice baguette into 1/2 inch pieces.
- Spread evenly on a baking sheet and brush with olive oil.
- Put your bread in the broiler for about 5 minutes. Keep an eye on it. Broiler times may vary and you want it just slightly browned.
- Peel hard-boiled eggs and mash in a bowl with a fork. You want to make the consistency finer than you would have with egg salad.
- Mix in mayo and continue to mash/stir.
- Keep this in the refrigerator until your toppings are ready.
- When ready to top, spread a thick, even layer of the egg mixture over the bread. Top with pepper.
- Add toppings as desired.
Bacon & Eggs Bruschetta
You will need:
- 4 strips of bacon
- 1 tablespoon of chopped green onion
- 6 sliced cherry tomatoes
- Cook the bacon until it is crispy.
- Lay it on paper towels to pull some of the grease away.
- While the bacon is cooking, chop you green onion and tomatoes. Set aside.
- Once the bacon is cooled, chop it and top your egg mixture on the toasted baguette.
- Add your tomatoes and green onion then serve.
Chorizo & Cheese Bruschetta
You will need:
- 1 package of chorizo sausage
- 5-6 radishes
- 2 Tablespoons of Cotija Cheese
- A handful of cilantro (Very scientific, I know.)
- Take chorizo out of casing and cook thoroughly. You can cook this at the same time as your bacon from above.
- While cooking, slice radishes, chop cilantro and grate cheese. Put all aside until the chorizo is done. Refrigerate if necessary.
- Add your chorizo on top of your egg spread.
- Add your sliced radishes to one side of the baguette.
- Top with cheese crumbles and cilantro.
Avocado Sriracha Bruschetta
You will need:
- 2 ripe Avocados
- about 2 tablesppons of Sriracha sauce
- A few pieces of parsley
- Cut the avocado into slices and set aside. If you’re making all three, make this one last as the avocado won’t sit around long and have a chance to brown.
- Cut up parsley.
- Drizzle the Sriracha sauce over the egg spread on the baguette. Add as little or as much as you like.
- Top with your avocado slices, about two per piece of bruschetta.
- Add your parsley and serve!
Happy Eating, friends!