Ingredients

• 1 loaf Italian bread
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 large ripe tomatoes, roughly chopped
• Generous handful fresh basil, roughly chopped, plus small leaves for serving
• 4 tablespoons unsalted butter
• 1 dozen large eggs
• 1/4 teaspoon coarsely ground black pepper
• 4 ounces coarsely grated Pecorino Romano cheese

Instructions

1. Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board. While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread. Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat. Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.