Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta
Ingredients
- 1 loaf Italian bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 large ripe tomatoes, roughly chopped
- Generous handful fresh basil, roughly chopped, plus small leaves for serving
- 4 tablespoons unsalted butter
- 1 dozen large eggs
- 1/4 teaspoon coarsely ground black pepper
- 4 ounces coarsely grated Pecorino Romano cheese
Instructions
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