Bruschetta with Hard-Boiled Egg and Green Pesto

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients
Yields 10-12
Hard-Boiled Eggs

• 4 large eggs

Pesto

• 2 cups fresh spinach
• 2 garlic cloves, peeled
• 1 cup fresh basil leaves
• ¼ cup slivered almonds
• 2 tablespoons freshly grated parmesan cheese
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup extra-virgin olive oil

Bruschetta

• 1 French baguette, cut into ½ inch thick slices
• 3 tablespoons olive oil
• 1-2 garlic cloves, halved
• ½ cup baby arugula
• Coarse sea salt, to taste
• Black pepper, to taste

Instructions
Eggs

1. Place eggs into a medium saucepan and cover with an inch of cold water.
2. Bring the water to a boil, cover the saucepan, and remove the pan from the heat.
3. Leave the saucepan covered for 9-12 minutes. Total time depends on how set you want the yolk to be. Go with 9 minutes for a soft yolk, 10-11 minutes for a semi-firm yolk, or 12 minutes for a firm yolk.
4. Transfer the eggs to a bowl of ice water to stop the cooking process, then peel.
5. Cut into ¼ inch thick slices or chop.

Pesto
1.

1. Run the food processor on low as you deliver the oil in a steady stream. Stop when the pesto is smooth.

Bruschetta

1. Brush both sides of each slice of bread with oil.
2. Toast the bread for about 5 minutes per side in a 350-degree oven or grill over medium heat until golden.
3. Rub both sides of each slice with garlic when it is still warm.
4. Spread each slice with pesto and top with a bit of arugula. In addition to the greens in the pesto, arugula is full of cancer-fighting antioxidants.
5. Add some hard-boiled egg. Finish with a pinch of salt and black pepper.
6. Arrange bruschetta on a serving platter and enjoy this healthy appetizer.

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