Scrambled Egg and Tomato Sandwich Recipe

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Scrambled Egg and Tomato Sandwich

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :372

Ingrediants

8 slices country style whole grain bread -- 1/2 inch thick
1 tablespoon olive oil
2 tablespoon butter
2 cloves garlic -- peeled and finely chopped
4 tablespoons Italian parsley -- finely chopped
1/4 teaspoon hot pepper flakes
4 large eggs -- lightly beaten
1 large ripe Florida tomato -- cored and finely diced
1 tablespoon capers
Salt and freshly ground pepper
12 fresh basil leaves
Freshly grated Parmesan cheese

Preparation

Lightly brush the slices of bread with olive oil, then grill or broil each slice. Set aside and keep warm.

Place butter into a medium-size saut? pan over low beat. When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.

Add the eggs and stir slowly over low beat until the mixture starts to form small curds, (careful not to overcook). Gently fold in the tomatoes and capers, and cook Briefly, just to warm). Salt and pepper to taste.

Arrange and divide the egg mixture onto the 4 slices of toasted bread. Top each with 3 basil leaves and sprinkle with Parmesan cheese. Cover with remaining 4 slices of toasts and cut in half, Serve immediately.