1 handful basil fresh generous roughly chopped for serving
0.3 teaspoon coarsely ground pepper black
1 loaf bread italian
4 servings kosher salt and pepper black freshly ground
4 servings olive oil extra-virgin
4 ounces coarsely pecorino romano cheese grated
3 large tomatoes ripe roughly chopped
4 tablespoons butter unsalted
Equipment
bowl
frying pan
whisk
grill
spatula
grill pan
cutting board
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.
