Chef Ricardo's Bruschetta And Scrambled Egg Recipe

5 min prep time | 7 min total time | 1 servings | easy to make

This scrambled egg pesto bruschetta is delicious and seasonal. 


  • 3 whole eggs
  • 2 oz pesto
  • 1/2 cup sliced cherry tomatoes
  • 3 oz burrata
  • 6 basil leaves
  • Extra virgin olive oil (as needed)
  • Salt (as needed)
  • 150g basil
  • 25g pine nuts
  • 8g garlic
  • 125g salad oil
  • 100g virgin oil
  • 50g grated parmesan
  • Salt



For the pick up: Scramble eggs on low heat until desired consistency is achieved. Season with salt and set aside. 


In a small mixing bowl mix sliced cherry tomatoes and extra vigin olive oil. Season mixture with salt and let sit at room temp for one minute. 


While cherry tomatoes are marinating, toast sour dough bread with a small amount of evoo and salt. 


Once bread comes out of the toaster or oven, spread the pesto over the bread and top pesto sour dough with eggs. 


Break up the burrata and spread over the eggs. 


Garnish egg burrata toast with cherry tomatoes and basil leaves. Serve and enjoy.


For the pesto: Place both oils, basil, pistachio and garlic in a Vitamix. Blend on high speed to form a smooth puree. Label and reserve for later use.