Breakfast Bruschetta

• 8 slices tuscan style bread
• 12 eggs
• 1/4 cup water
• 1 teaspoon kosher salt
• 1/4 tablespoon hot red pepper sauce
• 1 ounce sweet butter
• 5 1/2 ounces goat cheese, softened
• 1 1/2 ounces marinated sun-dried tomatoes, julienned
• fresh basil leaf
• pesto sauce (optional)

1. Toast the bread and keep while preparing the eggs.
2. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth.
3. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled.
4. Spread the soft goat cheese equally over the slices of toast.
5. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half.
6. Garnish with sun dried tomatoes, basil leaves, and drizzle of pesto.

tuscan style bread, eggs, water, kosher salt, hot red pepper sauce, sweet butter, goat cheese, tomatoes, fresh basil leaf, pesto sauce

Taken from www.food.com/recipe/breakfast-bruschetta-59284 (may not work)