Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta Recipe

Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta Recipe | Bobby Flay

Calabrian Scrambled Eggs paired with Jalapeno Pesto Bruschetta
Level: Easy
Yield: 6 to 8 Servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 572
Total Fat: 45 g
Saturated Fat: 12 g
Carbohydrates: 20 g
Dietary Fiber: 2 g
Sugar: 2 g
Protein: 22 g
Cholesterol: 250 mg
Sodium: 894 mg
Total: 50 min
* Active: 20 min

Ingredients

Toasted Ciabatta:

• 1 small 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 small dice
• 1 small red onion, finely diced
• 9 large eggs
• 6 ounces provolone, cut into small dice, room temperature
• Parsley leaves, for garnish

Directions

1. For the toasted ciabatta: Brush the sliced surfaces of the ciabatta with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and bake until golden brown around the edges, approximately 15 minutes.
2. For the pesto: Set the oven to 400 degrees F. Coat the jalapenos lightly with a few tablespoons of canola oil and season with salt. Arrange in a single layer on a baking sheet and roast until tender with blistered skins. Move to a bowl and cover with plastic wrap. Allow to steam for 15 minutes, then discard the stems and seeds. In a food processor, blend the roasted jalapenos with parsley, Parmesan, pine nuts, garlic, salt, and pepper until roughly chopped. While the machine runs, gradually pour in the extra-virgin olive oil through the feed tube to achieve a smooth consistency. If needed, add additional oil a teaspoon at a time and pulse to adjust thickness. Spoon into a bowl.
3. For the scrambled eggs: Warm the olive oil in a large nonstick skillet over medium heat. Saut the diced sopressata and onions until the meat crisps and the onions turn tender, roughly 5 minutes. In a separate bowl, beat the eggs vigorously until airy and fluffy, then season with salt and pepper. Add the egg mixture to the skillet with the sopressata and onions, stirring continuously to create soft, tender curds. Just as the eggs near completion but remain slightly underdone, toss in the diced provolone and stir briefly to melt it smoothly.
4. To assemble and serve: Pile the scrambled eggs generously atop the toasted ciabatta halves. Garnish with fresh parsley leaves, then slice diagonally into 8 generous portions. Enjoy right away for the best texture and flavor.

Why You'll Love This Dish

Imagine sinking your teeth into crispy ciabatta topped with fluffy, spice-kissed scrambled eggs and a vibrant roasted jalapeo pestoBobby Flay's brunch masterpiece that fuses bold Italian flavors with smoky heat. Packed with 22g protein and crispy sopressata bits, it's indulgent yet easy, ready in just 20 minutes of active time. Fire up your oven and whisk those eggs; this crowd-pleaser will have everyone at the table raving and reaching for seconds!

Serving Tips & Variations

• Serve immediately to keep the bread crisp under warm eggsgarnish with parsley for a fresh pop.
• Variations: Swap provolone for Parmesan or goat cheese; omit sopressata for a lighter version; pulse pesto coarsely for texture.
• Pair with a green salad or fruit for a complete brunch spread.

Recipe courtesy of Bobby Flay