- Extra-virgin olive oil
- Unsalted butter
- Large eggs
- Milk or cream
- Monterey Jack cheese
- Fresh parsley
How to make it
Use any bread you like: I prefer crusty Italian. After toasting, I rub a ton of garlic on for spice and drizzle olive oil to mellow out the flavors. Radicchio’s bite is nice, but any leafy vegetable will do.
I add the eggs directly to the warm pan (fewer dirty dishes). I poke the yolks and start stirring over low heat, slow and steady, like when I make risotto. If I lose my patience, I turn up the heat a bit.
I layer the bruschetta-like toast with radicchio, add the creamy eggs and Monterey Jack (which melts instantly as it hits the eggs), then scatter parsley on top — all mine to enjoy.
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