Scrambled eggs tomato mozzarella italian style

Name: Scrambled eggs tomato mozzarella italian style
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 big tomato; 125 g Mozzarella cheese; 3 Stem(s) Basil; 4 Eggs (size M); 4 TABLESPOONS Olive oil; 1/2 Ciabatta bread; 4 TABLESPOONS Basil Pesto; 7-10 Tbsp coarse pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

What is it today? Well, this Easy-Peasy holiday bread with the unbeatable tomato and mozzarella combination.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 big tomato
125 g Mozzarella cheese
3 Stem(s) Basil
4 Eggs (size M)
4 TABLESPOONS Olive oil
1/2 Ciabatta bread
4 TABLESPOONS Basil Pesto
7-10 Tbsp coarse pepper

Directions

1
Wash, clean and dice the tomato. Cut mozzarella into small pieces. Wash basil, shake dry and, except for something to garnish, chop finely. Whisk eggs with a fork.
2
Heat 2 tablespoons of oil in a frying pan. Add the eggs and let them set. Shortly before the end of the frying time, add the tomatoes and cheese and stir. Cut bread into slices and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) roast for about 10 minutes. Spread with pesto, put scrambled eggs on the slices of bread, drizzle with remaining oil and garnish with remaining basil. Sprinkle with coarse pepper.