Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 42
- Saturated Fat
- 18
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 36
- Cholesterol
- 618
- Sodium
- 1117
- Total: 15 min
- Active: 10 min
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.