Ingredients Jump to Instructions ↓

  1. 1 loaf Italian bread

  2. Extra-virgin olive oil

  3. Kosher salt and freshly ground black pepper

  4. 3 large ripe tomatoes , roughly chopped

  5. Generous handful fresh basil, roughly chopped, plus small leaves for serving

  6. 4 tablespoons unsalted butter

  7. 1 dozen large eggs

  8. 1/4 teaspoon coarsely ground black pepper

  9. 4 ounces coarsely grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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