Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta

1. 1

   Preheat a grill pan over medium heat for 5 minutes.

2. 2

   Slice the bread in half the long way.

3. 3

   Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred.

4. 4

   Remove from the grill to a cutting board.

5. 5

   While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil.

6. 6

   Mound the mixture on the toasted bread.

7. 7

   Melt the butter in a large nonstick saute pan over low heat.

8. 8

   Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper.

9. 9

   Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form.

10. 10

    Fold in the cheese and remove from the heat.

11. 11

    Spoon the eggs onto 4 dinner plates.

12. 12

    Slice the bruschetta into 4 or 8 pieces and put next to the eggs.

13. 13

    Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.