Egg and Camelina Crostini

15 minutes

15 minutes

4 servings


3 tbsp. (45 ml) of camelina oil  

4 slices of country bread

½ cup (125ml) gruyere or grated Swiss cheese

2 shallots, sliced

2 garlic cloves, minced

4 cups (1L) spinach

1 lb sliced white mushrooms

2 tbsp. (30ml) chopped parsley

Salt and pepper to taste

4 eggs

2 tbsp (30ml) camelina seeds

  1. Preheat the oven to 400.
  2. Brush both sides of the bread slices with 10 ml of camelina oil and place them on a cookie sheet.
  3. Sprinkle the cheese on the 4 slices of bread.
  4. Bake for 10 minutes. Turn the slices of bread and cook for an additional 5 minutes so that the slices are toasted on each side.
  5. In a nonstick skillet, cook the shallots in 30 ml of oil for 2 minutes.
  6. Add the garlic and mushrooms, stirring regularly for 4-5 minutes.
  7. Add the spinach and melt it lightly.
  8. Salt and pepper. Remove the vegetable mixture from the pan and keep warm.
  9. In the nonstick skillet, cook the eggs to the desired consistency of the yolk.
  10. Place the slice of cheese bread side up on a plate.
  11. Top with the vegetable mixture, then place the egg on top.
  12. Sprinkle the crostini with camelina seeds and season with salt and pepper to taste.
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