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Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta
RECIPE COURTESY OF BOBBY FLAY
Total: 50 min
Active: 20 minutes
Yield: 6 to 8 Portions
1 little ciabatta or 1/2 large ciabatta, halved lengthwise
2 tablespoons olive oil
Kosher salt and black pepper
Roasted Jalapeno Pesto:
Kosher salt and freshly ground black pepper
1 1/4 cups tightly packed fresh flat-leaf parsley leaves
1/4 cup grated Parmesan
3 tablespoons pine nuts
1 clove garlic, chopped
1/2 cup extra-virgin olive oil
Scrambled Eggs with Provolone:
2 tablespoons olive oil
One 6-ounce piece sopressata, cut into little dice
1 little red onion, carefully diced
9 big eggs
6 ounces provolone, cut into little dice, room temperature level
Parsley leaves, for garnish
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 gently golden brown, about 15 minutes. For the pesto: Pre-heat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and spray with salt. Roast in an even layer on a baking sheet up until soft and the skin is blistered. Transfer to a bowl and cover with cling wrap. Let sit for 15 minutes, and after that get rid of the stems and seeds. Integrate the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food mill and procedure until coarsely sliced. With the motor running, gradually add the olive oil through the feed tube until smooth. If the mix is too thick, add a couple of more teaspoons of oil and pulse. Transfer to a bowl. For the scrambled eggs: Heat the olive oil in a big nonstick saute pan over medium heat. Cook the sopressata and the onions till the sopressata is crisp and the onions have actually softened, about 5 minutes. Whisk the eggs in a bowl up until light and fluffy and sprinkle with salt and pepper. Put the mixture into the pan with the onions and sopressata and cook, stirring constantly up until soft curds form. Right prior to you pull the pan off the heat, when the eggs are practically done but not rather, include the provolone and stir for a couple of seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Leading with parsley leave, and cut on a slight angle into 8 big pieces. Serve instantly.
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Bobby Flay's Calabrian Scrambled Eggs|Breakfast @ Bobby's|Food Network