Broccolo Toast

Method

1. Toast thick slices of stale bread in a pan with a drizzle of olive oil until golden and crispy. Rub each slice with a halved tomato and season with a pinch of salt.
2. Trim the broccoli romanesco: remove the tough outer leaves and thick stem. Cut into florets.
3. Bring a pot of salted water to a boil. Add the broccoli florets and cook until just tender (they break when picked with tongs). Do not cover to keep the vibrant green color. Drain.
4. Remove the rind from the guanciale and slice thinly. Cook the slices in a cold pan over medium-high heat until crispy and golden. Set aside.
5. In a bowl, whisk 6 eggs with a splash of heavy cream until well combined.
6. Pour the egg mixture into a non-stick pan over low heat. Gently stir continuously with a spatula to create soft, creamy scrambled eggs. Do not overmix; keep slightly runny.
7. Assemble the toast: place a slice of toasted bread on a plate, top with warm broccoli florets, a generous scoop of scrambled eggs, and a few slices of crispy guanciale. Serve immediately.