Day 2 of the Pillsbury Bake-Off entries. Here’s the winner in the Breakfast & Brunches category, created by Niki Plourde of Gardner, Mass. I love tomato, basil, eggs, Alfredo — so my mouth is watering as I type this.
Tomato-Basil Eggs Alfredo in Bread Baskets
Heat oven to 375 degrees. Spray large cookie sheet with Crisco Original No-Stick Cooking Spray. Cut 6 thin slices from 1 medium tomato; finely dice remaining tomato for garnish. Set aside.
Unroll one 11-ounce can Pillsbury refrigerated original breadsticks; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3½-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make ½ -inch rim; press edges to seal.
Using ¼ cup basil pesto, spread 1 rounded teaspoon in bottom of each round; top with tomato slice. Sprinkle with ¼ teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat 6 eggs and 2 tablespoons half-and-half or milk with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon chopped fresh basil leaves. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in 1/3 cup Alfredo pasta sauce (from a 16-ounce jar).
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and another ½ tablespoon chopped fresh basil.