Best Calabrian Scrambled Eggs With Jalapeno Pesto Bruschetta Recipes

A TRIO OF BRUSCHETTA

A Trio of Bruschetta image

Provided by Bobby Flay

Number Of Ingredients 18

Ingredients

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
For the tapenade: Combine all ingredients in a food processor and process until smooth.
For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

SOFT SCRAMBLED EGGS WITH ROMANO AND BLACK PEPPER WITH TOMATO BRUSCHETTA

Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

PESTO SCRAMBLED EGGS

Pesto Scrambled Eggs image

What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.

Provided by SOPHIAWADE

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
1 egg, lightly beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ teaspoon pesto

Steps:

Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g