Adapted from Not Eating Out in NY
5 large eggs
1/4 bunch hon tsai tai, toughest ends trimmed
2-3 ounces stale bread, coarsely torn
1/4 teaspoon salt and black pepper to taste
pinch of red pepper flakes (optional)
1-2 tablespoons butter
2 tablespoons Pecorino Romano (or any cheese), grated or shaved
Beat the eggs in a bowl and season with salt, pepper and optional red pepper flakes. Add the bread pieces and press down to soak them.
Heat about 1 tablespoon of the butter in an oven-safe, medium saute pan over medium-high, and add the hon tsai tai. Season with a pinch of salt and pepper, and cook, stirring, 2-3 minutes. If the pan has gotten very dry, add a little more butter, before pouring in the egg and bread mixture. Stir away from the sides of the pan a few times to evenly cook the eggs a bit.
Preheat the broiler. After about 2-3 minutes of cooking, stirring occasionally, sprinkle on the cheese and transfer the pan to the broiler. Let cook another 2-3 minutes. Remove from oven, and poke center with a fork to check if the eggs are cooked through. If not, let cook a little while longer. Remove from oven and let cool a couple minutes before serving.