Chef Ricardo's Bruschetta And Scrambled Egg Recipe

5 min prep time | 7-10 min total time | 1 servings | easy to make

This scrambled egg pesto bruschetta is delicious and seasonal. 

Ingredients

  • 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

Directions

1

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

2

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. 

3

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

4

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

5

Break up the burrata and spread over the eggs. 

6

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

7

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.