Bobby Flay’s Calabrian Scrambled Eggs | Brunch @ Bobby’s | Food Network

Bobby tops a with rushed eggs and roasted jalapeño pesto!
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From sweet to savory, Bobby Flay invites you to join him for breakfast at his location. Find out the very best method to make a tasty and impactful meal worthy of both breakfast and .

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Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 50 min
Active: 20 minutes
Yield: 6 to 8 Portions

Components

Toasted Ciabatta:

1 little ciabatta or 1/2 large ciabatta, halved lengthwise
2 tablespoons olive oil
Kosher salt and black pepper

Roasted Jalapeno Pesto:

8 jalapenos
Canola oil
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

Directions

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

Bobby Flay's Calabrian Scrambled Eggs | Brunch @ Bobby's | Food Network

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About the Author: Yvette Cook

22 Comments

  1. Looked wonderful, Bobby, but there’s NO Calabrian chilies, just roasted jalapenos in this dish.

  2. I Love watching Bobby cooking on Monday Mornings. He’s got the Best Recipes that we all can make. Only if Bobby you do more episodes it would be Magnificent & everyone will love it 🥰👍🏼💜👍🏼

  3. are you going to start showing silent movies from the 20’s next ? just kidding, a lot of the old stuff is great. =)

    1. Food Network is way past its prime and has nothing to offer other than Guy Fieri and old programming

    2. @Dave o FN’s and Guy’s new “Tournament of Champions” is really good, great in fact, and it’s NEW ! =)

  4. The Flay a Day experience. Love watching Bobby work the kitchen to the max with his creativity and skill.

  5. Omg…my mouth is watering…lol. He’s so pleasant to watch, because he’s not uptight and doesn’t try to be perfect…it just happens naturally for him! And, I don’t think I’ve ever seen him make anything I wouldn’t try!

  6. I’ve never seen this show and had no idea he has his own brunch show!

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