Scrambled Egg Bruschetta With Hot Pepper Spread

• 7 large eggs
• 5 slices provolone
• 2 1/2 tablespoons butter
• salt
• salsa Garden Fresh Salsa
• 2 Ciabatta rolls cut in half the long way
• 2 tablespoons olive oil
• hot pepper Spread, recipe here
• 8 hot peppers I use Hungarian Hots
• salt
• 1 1/4 cups flat leaf parsley leaves fresh
• 1/4 cup parmigiano reggiano grated
• 2 tablespoons toasted pine nuts
• 1 clove garlic chopped
• 1/2 cup olive oil

1. For the Hot Pepper Spread
2. Rub the peppers lightly with olive oil and sprinkle with salt. Place them on a baking sheet in an even layer under the broiler until they begin to blister. Keep flipping them over to get all sides blistered. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and seeds.
3. Toast the pine nuts in a frying pan just until you begin to smell them. In a food process combine the hot peppers, parsley, cheese, pine nuts, garlic and some salt and pepper. Process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. You want it to be a spreadable consistency. If is begins to get to thin, then stop adding the oil.
4. You can refrigerate this for up to a week.
5. For the Eggs / Sandwich:
6. Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet under the broiler and cook until toasted. Watch them carefully so they do not burn. Remove from oven and set aside.
7. Scramble the eggs in a bowl until light and fluffy. Tear up 3 slices of the provolone and add them to the eggs. Add salt and pepper and scramble to mix in.
8. Heat the butter in a large nonstick saute pan over medium heat (it may seem like a lot of butter but trust me, your scrambled eggs will be delicious). Pour the egg mixture into the pan stirring constantly until soft curds form. Continue to cook over medium low heat until eggs reach your desired consistency. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the additional 2 slices of provolone torn up and stir for a few seconds to melt.
9. To serve, spread 1 tablespoon (or more to your liking) of the hot pepper spread onto the toasted side of the ciabatta, mound the eggs on top of the spread. Top with a heaping spoon of salsa and serve immediately.
10. You can serve this with sauteed greens or even a small arugula salad on the side to make it fancier if you are having guests. nnhttp://www.mangialicious.com/breakfast/scrambled-egg-bruschetta-with-hot-pepper-spread

eggs, provolone, butter, salt, salsa, rolls, olive oil, hot pepper, peppers, salt, flat leaf parsley, parmigiano reggiano, nuts, garlic, olive oil

Taken from www.yummly.com/recipe/Scrambled-Egg-Bruschetta-with-Hot-Pepper-Spread-1278893 (may not work)