Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings
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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


  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.