Ingredients Jump to Instructions ↓

  1. 8 slices Tuscan style bread

  2. 12 eggs

  3. 1/4 cup water

  4. 1 teaspoon kosher salt

  5. 1/4 tablespoon hot red pepper sauce

  6. 1 ounce sweet butter

  7. 5 1/2 ounces Montrachet goat cheese, softened

  8. 1 1/2 ounces marinated sun dried tomatoes , julienned Fresh basil leaves, as garnish Basil Pesto , recipe follows

  9. 3/4 cup chopped fresh basil leaves

  10. 1 cup olive oil

  11. 3/4 cup grated Reggiano Parmesan

  12. 1/4 cup pine nuts

  13. 2 cloves garlic , chopped

  14. 1/4 teaspoon kosher salt

  15. 1 turn fresh black pepper

  16. 2 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  1. Toast the bread and keep while preparing the eggs. 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. Spread the soft goat cheese equally over the slices of toast. 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. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.


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