Tomato ‘Nduja Breakfast Sandwich
Made with spicy Tomato ‘Nduja
1½ teaspoons olive oil
2 organic eggs
Salt and freshly ground black pepper
¼ cup coarsely grated Pecorino Romano
1 tablespoon spicy Tomato ‘Nduja
1 ciabatta roll, halved and toasted
Handful of arugula leaves or other peppery greens
1. Heat olive oil in a small nonstick pan over medium heat. In a small bowl, beat eggs, then season with salt and pepper.
2. Scramble eggs: Add eggs, then Pecorino Romano, to hot pan. Cook eggs, using a rubber spatula to lift edges as they start to set, letting the uncooked egg run to the sides and underneath, until mostly set, about 2 minutes. Flip and cook until set, 30 seconds-1 minute more.
3. Meanwhile, spread the Tomato ‘Nduja on one half of ciabatta roll. Top with scrambled eggs, arugula and remaining bread half.