Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
12m Easy 98%
CLASS
21m Intermediate 99%
CLASS
Geoffrey Zakarian

Devilish Egg Salad

11m Easy 99%
CLASS