7 large eggs
5 slices provolone
2 ½ tablespoons butter
Salt and pepper
Salsa (Garden Fresh Salsa)
2 ciabatta rolls cut in half the long way (if you cannot find rolls you can use a loaf cut into thick slices)
2 tablespoons olive oil
Hot Pepper Spread (recipe here)
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.
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.
Heat the butter in a large nonstick sauté 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.
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.