Name: Scrambled Eggs with Almond Romesco, Bucheron Cheese, and Tomato Confit Toast
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 2 cups cherry tomatoes; 1 teaspoon chopped fresh thyme; 2 garlic cloves, finely chopped; Kosher salt and freshly ground black pepper; Four 1-inch-thick slices from a large ciabatta loaf; 4 tablespoons (1/2 stick) unsalted butter; 12 large eggs, beaten with a fork; 1/4 cup crème fraîche; Kosher salt and freshly ground black pepper; 6 ounces Bucheron cheese, rind removed, crumbled into 1/2-inch chunks, at room temperature; 3 heaping tablespoons Romesco, recipe follows; 3 tablespoons finely chopped fresh chives; Extra-virgin olive oil; 3 large red bell peppers, roasted, peeled, seeded, chopped, and patted dry; 1/2 cup Marcona almonds; 1/4 cup golden raisins, soaked in water and drained; 2 dried ancho chiles, soaked in hot water, drained, stemmed, and seeded; 4 plum tomatoes, chopped; 5 garlic cloves, peeled; 3 tablespoons red wine vinegar; 1 teaspoon honey; 2 teaspoons harissa paste; 2 teaspoons Calabrian chile paste; Kosher salt and freshly ground black pepper

Directions

Make the tomato confit toast: Preheat the oven to 325 degrees F.
In a small baking dish, combine 1/4 cup of the olive oil, the tomatoes, thyme, and garlic. Toss to combine and season with salt and pepper. Roast, stirring occasionally, until the tomatoes are soft and the flavor has concentrated, about 40 minutes. Transfer to a food processor and pulse a few times until the tomatoes are just broken down but still chunky. Taste and adjust seasoning with salt and pepper, transfer to a bowl, and set aside. (The tomato confit can be stored in an airtight container in the refrigerator for up to 1 week.)
Heat a grill pan over medium-high heat. Brush both sides of the ciabatta slices with olive oil and season with salt and pepper. Grill on the grill pan until slightly charred on the bottom, about 3 minutes, then flip and grill for about 2 minutes on the second side. Spread tomato confit on the grilled toast and set aside until ready to serve.
Make the scrambled eggs: In a large nonstick sauté pan, melt the butter over medium heat. Pour the beaten eggs into the pan, add the crème fraîche, and season with salt and pepper. Cook, stirring continuously, until soft curds form, about 8 minutes. Right before you pull the pan off the heat, when the eggs are still loose and slightly runny, add the Bucheron cheese in dollops and gently fold it in to melt, about 3 minutes. Then lightly fold in the romesco, leaving it swirled throughout. Remove from the heat immediately and divide among four plates. Add a tomato confit toast to each plate, then garnish both the eggs and the toast with the chives and serve.

Romesco:

Yield: 1 quart

In a large sauté pan, heat 2 tablespoons of oil over medium-high heat. Add the peppers and cook until the edges begin to brown, about 3 minutes. Transfer to the bowl of a food processor. In the same sauté pan, heat 1 tablespoon of oil, add the almonds, and fry until golden brown, about 2 minutes. Transfer with a slotted spoon to the food processor with the peppers. Add a splash more oil to the sauté pan and sauté the raisins until heated through and slightly browned, then transfer to the food processor. Add more oil and sauté the chiles until warmed through and slightly browned, then transfer to the food processor. (See a pattern yet?) Add more oil and sauté the tomatoes until warmed through and slightly browned, then transfer to the food processor. Add a bit more oil and sauté the garlic until fragrant, then add to the food processor.
Now add the vinegar, honey, harissa, and chile paste to the food processor and process until smooth. The consistency should be similar to hummus; if the sauce is too thick and chunky, add more olive oil to thin it out. Season with salt and pepper and store in an airtight container in the refrigerator for up to 1 week, or in the freezer for 6 months.

Cook’s Note

To roast the red bell peppers for the romesco: Set a stovetop burner to medium-high heat. Place the peppers on the grate over the flame, turning periodically until all sides are charred and softened, about 12 minutes. Remove from the flame and transfer to a medium bowl, cover, and allow to steam, about 10 minutes. Remove from the bowl and remove the stem and seeds. Using a clean kitchen towel, remove the charred skin. Store in an airtight container in the refrigerator for up to a week.

Adapted from “Bobby Flay: Chapter One” by Bobby Flay with Emily Timberlake © 2024 by Boy Meets Grill. Photograph © by Johnny Miller. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York

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Scrambled Eggs with Almond Romesco, Bucheron Cheese, and Tomato Confit Toast

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Tomato Confit Toast:

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Romesco:

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