Recipe courtesy of Bobby Flay
Episode: Tuscan Brunch
Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 loaf Italian bread
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 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.

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