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Breakfast Bruschetta




Source of Recipe


UticaOD


List of Ingredients




(Melt cheese over egg mixture just before serving, if desired.)
1 large tomato, seeded and chopped
2 green onions, thinly sliced
1 teaspoon chopped fresh basil
4 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup diced cooked ham
4 (3/4-inch-thick) slices French or Italian bread
1 tablespoon butter


Recipe



In a medium unbreakable container, combine tomato, green onions and basil. Cover. In a separate, medium unbreakable container, beat together eggs, milk, salt and pepper. Cover. Pack ham and bread in separate self-sealing plastic bags. Seal. Transport all items in an insulated cooler with ice packs. In a medium, heavy skillet, toast bread on both sides over campfire or medium heat; set aside. Melt butter in the same skillet; pour in egg mixture. Cook over campfire or medium heat, without stirring, until mixture begins to set on the bottom and around edge. Sprinkle with ham. Lift and fold the partially cooked eggs with a spatula or a large spoon so the uncooked portion flows underneath. Continue cooking for two to three minutes or until eggs are cooked through, but still are glossy and moist. Remove from heat. Divide the egg mixture among the toast slices. Top with tomato mixture. Makes four servings