Scrambled Egg And Tomato Sandwich
Category: Eggs
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Serves/Makes: 4
Ready in: < 30 minutes
- 8 slices country-style whole grain bread, 1/2-inch thick
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, peeled and finely chopped
- 4 tablespoons Italian parsley, finely chopped
- 1/4 teaspoon hot pepper flakes
- 4 large eggs, lightly beaten
- 1 large ripe tomato, cored and finely diced
- 1 tablespoon capers
- salt and freshly ground black pepper
- 12 fresh basil leaves
- freshly grated Parmesan cheese
Lightly brush the slices of bread with olive oil, then grill or broil each slice. Set aside and keep warm. Place butter into a medium-size saute pan over low beat. When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes. Add the eggs and stir slowly over low heat until the mixture starts to form small curds, (careful not to overcook). Gently fold in the tomatoes and capers, and cook briefly (just to warm). Salt and pepper to taste. Arrange and divide the egg mixture onto slices of toasted bread. Top each with 3 basil leaves and sprinkle with Parmesan cheese. Cover with remaining slices of toast and cut in half. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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