Toast the bread and keep while preparing the eggs. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled. Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sundried tomatoes, fresh basil leaves and drizzle with basil pesto.
Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bill Rodgers