Spanish Egg bruschetta

Egg Tuesday – Spanish Egg bruschetta (“brew SKET a”)

I hope you had a Happy Halloween and this finds you heading into a great week! After all that candy it is time to get back to food that can fuel your mind and body! This is a quick, simple recipe that has no limit on the variations you can do. I always keep a handful of hard-cooked eggs in the refrigerator, which makes recipes like this very quick. Hard-cook eggs on Sunday and that way you always have a grab-and-go option all weekThis is a great breakfast but would also work well cut into pieces and served instead of deviled eggs. Check out the video.

Yield: 2

Prep time: 3 min (assuming you have hard-cooked eggs in fridge)

2 Large hard-cooked eggs

1 Tb olive oil

1 tsp smoked paprika (or regular)

1 tsp sherry vinegar

1 Tb fresh chopped parsley (or dried thyme)

2 slices bread, toasted or grilled in a grill press. (Preferably a rustic loaf)

Zest of half a lemon or 1 tsp lemon juice) optional.

Peel the eggs and place in a bowl. Add the remaining ingredients. Smash together with a fork creating very small pieces of egg. Once mixture is evenly combined spoon onto the toasted bread. Garnish with fresh chopped parsley if desired. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!