Crostini with italian scrambled eggs

Name: crostini with italian scrambled eggs
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1 draining baguette; 4 tablespoons olive oil; 6 sundried tomatoes on oil (jar); 1 bag fresh basil 15 g; 6 Eggs; 1 bag grated 100 g

A tasty Italian recipe. The vegetarian breakfast contains the following ingredients: bake baguette, olive oil, sundried tomatoes on oil (pot), fresh basil (15 g), eggs and grated Parrano (100 g).

Ingredients

Directions

Preheat the grill to the highest setting. Bread loaf in slices of about 1 1/2 cm thick and slice slices on both sides with a little olive oil. Slices of bread toasted golden brown just under a hot grill for about 5 minutes, half-turn. Let rolls cool down. Drain tomatoes and cut into small pieces. Cut basil leaves into thin strips.
Bring eggs to the top of the bowl and let go with a fork. Stir in tomato pieces, basil and cheese. Heat residual oil in frying pan and pour egg mixture. Stir with egg whites until egg is solidified with wooden spatula. Spread scrambled eggs over toasted slices of baguette. Place slices on a flat dish.