Today: Scrambled Eggs With Fresh Goat Cheese and Creme Fraiche Recipe

Today Show: Bobby Flay Recipe

Chef Bobby Flay came by the Today Show to make eggs three different ways. One of the ways was this delicious Scrambled Eggs with Fresh Goat Cheese, Creme Fraiche, and Piquillo Pesto Toast recipe. This one’s great because the whole thing can be done in about twenty minutes, even though these eggs are really gourmet and special. Try it out at home! You can even do it for dinner. Bobby Flay said that eggs for dinner is a huge trend right now.

Today Show: Bobby Flay’s Scrambled Eggs With Fresh Goat Cheese, Creme Fraiche, and Piquillo Pesto Toast Recipe Ingredients

For the toasted ciabatta:

• 1 small ciabatta or 1/2 large ciabatta, halved lengthwise
• 2 tablespoons olive oil
• Kosher salt and black pepper

For the piquillo pesto:

• One 14-oz can piquillo peppers, drained
• Kosher salt and freshly ground black pepper
• 2 tablespoons grated Parmigiano Reggiano
• 2 tablespoons pine nuts
• 1 garlic clove, chopped
• 2 tablespoons chopped fresh flat leaf parsley
• Extra virgin olive oil, as needed
• Pinch of red chile flakes

For the scrambled eggs with goat cheese and crème fraiche:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 9 large eggs, cracked and whisked in large bowl, until light and fluffy
• 3 tablespoons crème fraiche
• 3 ounces fresh goat cheese, room temperature
• Kosher salt and freshly ground black pepper

Bobby Flay: Today Scrambled Eggs With Fresh Goat Cheese, Creme Fraiche, and Piquillo Pesto Toast Recipe Directions

1. Start by making the toast. Just drizzle some oil oil on top of the ciabatta slices and put on a baking sheet cut-side up. Bake until lightly golden brown at 275 degrees, about 15 minutes. If you’re making this for just one person, just to use the toaster oven and toast them normally.
2. Then make the pesto. Just combine all the pesto ingredients in a food processor except for the oil, pulse until chopped, then slowly add the olive oil until it has a nice consistency.
3. Then make your eggs. Heat up the olive oil and butter over medium heat in a large nonstick pan. Pour the eggs into the pan, season, throw in the creme fraiche, and cook. When the eggs are almost done, add the goat cheese. Fold the cheese into the eggs and let them melt, then remove the eggs from heat.
4. Spread the pesto on the toast and serve alongside the eggs.
5. Enjoy!