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Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta
Recipe courtesy Bobby Flay
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 loaf Italian bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 large ripe tomatoes, roughly chopped
- Generous handful fresh basil, roughly chopped, plus small leaves for serving
- 4 tablespoons unsalted butter
- 1 dozen large eggs
- 1/4 teaspoon coarsely ground black pepper
- 4 ounces coarsely grated Pecorino Romano cheese
Directions
Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board.
While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread.
Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat.
Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.