Calabrian Scrambled Eggs With Jalapeno Pesto Bruschetta Food
CALABRIAN SCRAMBLED EGGS WITH JALAPENO PESTO BRUSCHETTA
Provided by Bobby Flay
Time 50m
Yield 6 to 8 Servings
Number Of Ingredients 17
Steps:
- For the toasted ciabatta: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt. Roast in an even layer on a baking sheet until soft and the skin is blistered. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and seeds. Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl. For the scrambled eggs: Heat the olive oil in a large nonstick saute pan over medium heat. Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Top with parsley leave, and cut on a slight angle into 8 large slices. Serve immediately.
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3.9/5 (19)Author Bobby FlayCuisine Southwestern,ItalianCategory Breakfast,Brunch
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3.9/5 (19)Author Bobby FlayCuisine Southwestern,ItalianCategory Breakfast,Brunch
- Brush the cut sides of the ciabatta with 4 tablespoons of the olive oil and season with saltand pepper. Put on a baking sheet, cut side up, and bake until lightly golden brown, about 5 minutes.
- Heat the remaining 2 tablespoons olive oil in a large nonstick sauté pan over medium heat. Add the sopressata and cook until golden brown and crisp, about 5 minutes. Remove to a plate lined with paper towels. Add the onion to the pan and cook until soft, about 4 minutes.
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