Soft Scrambled Eggs With Romano And Black Pepper With Tomato Bruschetta Food

BLACK PEPPER-BASIL FARMER'S CHEESE BRUSCHETTA WITH TOMATO

Steps:

• Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate.
• Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer's cheese mixture and top with tomato and more cracked black pepper.

SOFT SCRAMBLED EGGS WITH BRIE

Steps:

• Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
• Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
• Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
• Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.

TOMATO-EGG BRUSCHETTA

Steps:

• In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
• Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
• Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.

SOFT SCRAMBLED EGGS WITH AVOCADO

Steps:

• Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.