Breakfast Bruschetta

Ingredients

• 8 slices bread tuscan style
• 12  eggs 
• 0.8 cup basil fresh chopped
• 1 leaves basil fresh
• 2 cloves garlic chopped
• 5.5 ounces goat cheese softened
• 0.3 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 teaspoons juice of lemon 
• 1 cup olive oil 
• 0.8 cup parmesan grated
• 1  pepper fresh black
• 0.3 tablespoon hot sauce red hot
• 0.3 cup pinenuts 
• 1.5 ounces sun-dried olives dried julienned
• 1 ounce butter sweet
• 0.3 cup water 

Equipment

• bowl
• frying pan
• whisk
• blender
• spatula

Directions

1. Toast the bread and keep while preparing the eggs.
2. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled.
3. Spread the soft goat cheese equally over the slices of toast.
4. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sundried tomatoes, fresh basil leaves and drizzle with basil pesto.
5. Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.