Preparation time
20 minutes
Ready in
12 minutes
Makes
6 servings
Ingredients
Salsa:
- 2 large Ontario Greenhouse Tomatoes, seeded and diced (about 2 cups/ 500 mL)
- 1/2 cup (125 mL) thinly sliced fresh Ontario Basil (or 2 tsp/10 mL dried basil)
- 2 green onions, diced
- 1-1/2 tbsp (22 mL) balsamic vinegar
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
Eggs:
- 8 Ontario Eggs
- 1/4 cup (50 mL) Ontario Milk
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) diced Ontario Greenhouse Sweet Yellow Pepper
- 1 container (250 g) herb-and-garlic cream cheese
Toast:
- 18 diagonal slices baguette, toasted
Instructions
Salsa:
In medium bowl, combine tomatoes, basil, green onions, vinegar, salt and pepper; set aside.
Eggs:
Whisk eggs and milk together. In large skillet, melt butter over medium heat; add yellow pepper and cook, stirring, for 1 to 2 minutes or until softened. Reduce heat to low. Add egg mixture; cook, stirring constantly, until egg starts to set. Add cream cheese by spoonfuls and cook, stirring, until thick and creamy.
Toast:
Arrange 3 slices toast on each plate in shape of trillium; spoon egg mixture on top. Spoon salsa in middle of trillium design.
Tip:
If dicing tomatoes ahead of time, drain off any liquids before completing salsa.
Variation:
Substitute 250 g chèvre for herb-and-garlic cream cheese and add 3/4 tsp (4 mL) dried thyme.
Nutritional Information
- Protein: 16.0 grams
- Fat: 26.0 grams
- Carbohydrates: 28.0 grams
- Calories: 410