Bruschette with scrambled eggs

Name: bruschette with scrambled eggs
Total time: 25 min
Yield: 4
Ingredients: 4 panini; 5 tablespoon olive oil; 6 tomato; 6 egg; 75 gram grated young mature cheese; hand arugula; 2 tablespoon water

Ingredients

4 panini
5 tablespoon olive oil
6 tomato
6 egg

75 gram grated young mature cheese
Hand arugula
2 tablespoon water

Directions

Cut the panini open longitudinally, brush the cut edges with olive oil and grill them in a hot grill pan until they have nice brown stripes.
Halve the tomatoes.
When the bread is ready, brush the cutting edge of the tomatoes with olive oil and place the tomatoes with the cutting edge down in the grill pan.
Fry the tomatoes over medium-high heat for 3-4 minutes.
Beat the eggs with the water and the cheese.
Heat 2 tablespoons of olive oil in a pan with a thick bottom and stir in the egg mixture.
Let the egg solidify while stirring on soft heat until the net starts to become firm, but still shines.
Place the 2 halves panini on a plate and spread the arugula over it.
Spoon the scrambled eggs on the bread and put the tomatoes next to it.