Name: Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
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.

Recipe courtesy of Bobby Flay

Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta

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