Panini With Scrambled Eggs and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A recipe from the issue of April 2006 of Coup de pouce. This is an express recipe. Ingredients:
6 eggs |
1/4 cup milk |
1/4 teaspoon salt |
1/4 teaspoon fresh black pepper |
1 tablespoon olive oil |
1/4 cup pesto sauce or 1/4 cup sun-dried tomato pesto |
4 panini bread, sliced horizontally or 8 thick slices bread |
1 tomato, sliced |
4 provolone cheese (or asiago or cheddar or swiss or gouda) or 4 mozzarella cheese, slices (or asiago or cheddar or swiss or gouda) |
Directions:
1. In a bowl, mix eggs, milk, salt and pepper. In a skillet, heat oil at medium heat. Add the mixture of egg and cook, stirring often, until it makes big creamy pieces. Spread pesto in the panini, add scrambled eggs and garnish with slices of tomatoes and cheese.
2. Heat another large skillet or a skillet with ridges at medium heat. Add panini and cook, pushing them, for about 8 minutes or until golden and crispy and cheese has melted (flip them at mid cooking).
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