Scrambled Eggs Recipe with Grated Tomato

Step 1

- FOR THE SPICY GRATED PAN -

Step 2

Wash, dry and thresh the rosemary branches. Peel the garlic clove. Cut the bread into thick slices.

Step 3

In the food processor (or blender), add the garlic clove, the slices of bread, the olive oil and the herbs. Season with a pinch of salt and beat until it becomes a lump.

Step 4

Transfer the mixture to a pan and bring to medium heat. Mix with a spatula for 5 minutes, or until golden brown. Transfer to a bowl and allow to cool completely before serving or storing.

Step 5

- FOR TOMATO -

Step 6

Put a grill pan (or a pan), preferably non-stick, over medium heat.

Step 7

When the temperature is high, put a drizzle of olive oil and add the tomato slices, side by side. Leave to brown for 4 minutes, until it is well grilled that they see the color of the cooking.

Step 8

With the tongs, turn the slices and let the other side brown for 2 minutes. Season with salt and pepper to taste and set aside on a plate covered with aluminum foil to keep cool.

Step 9

- FOR THE DROPPED EGG -

Step 10

Take a small pan with water over medium heat - it will serve as a base for the bain marie

Step 11

In a bowl, break one egg at a time and transfer it to a medium (or stainless) glass bowl; if one is not good, you will not have to throw away the whole recipe.

Step 12

Add the milk, butter and season with salt. Insert the bowl into the pan and stir with a whisk until it thickens and reaches a creamy consistency. note: eggs continue to cook and stiffen with heat, be careful not to overdo it and cooking can dry us out.

Step 13

Transfer to the plate and serve with grilled tomatoes and sprinkle with the spiced bread flour