Saturday, June 26, 2010

Scrambled Eggs & Prosciutto on Toasted Baguette


Breakfast is the most important meal of the day, blah blah blah.  You already know that.  I know it too but I still rarely eat breakfast.  Not being a morning person (AT ALL), I just can't get myself to the breakfast table every day.  Or on any day really.  My life is hard enough before 8 am no matter how much coffee I've drunk, which means I am a perpetual and habitual breakfast-skipper.  So I embrace brunch instead, but usually only on the weekends or special occasions.  Scrambled eggs are a great go-to main dish for brunch because they're easy, cheap and tasty.  But plain old scrambled eggs don't feel that special if you're aiming for an elegant brunch spread.  But toss those eggs onto some toasted bread with a snippet of chives and suddenly you're dining in style.  Lots of different folks do a variation on scrambled eggs on toast - for inspiration, check out Smitten Kitchen and The Hungerstruck Confessions of a Food Fanatic.  Here's my version.

SCRAMBLED EGGS & PROSCIUTTO ON TOASTED BAGUETTE
printer friendly recipe

8 slices of baguette, cut on the diagonal 1 inch thick
1 large plum tomato, cut into 8 slices
8 eggs
1/2 cup light cream
1/4 teaspoon kosher salt
few grinds black pepper
2 tablespoons unsalted butter
4 slices of prosciutto
2 tablespoons snipped chives

Lightly toast the baguette slices in the toaster or at 350 degrees in the toaster over or regular oven for five minutes.  Set aside until ready to use.

Whisk together the eggs, cream, salt and pepper until very well combined.

Melt the butter in a saute pan over medium heat.  Add the eggs and scramble.  Wait until the edges around the pan start to look set and then gently stir in one direction for a few seconds.  Repeat the process until the eggs lose that soupy look and start to hold together in creamy curds. When the eggs are just set into large curds, spoon them into a bowl and cover loosely with a light dishcloth to keep warm.

Put the saute pan back onto the heat. Raise the heat to medium high.  Lay the prosciutto slices in the pan and saute just until they frizzle up and get a bit crisp on the edges.  Remove prosciutto to a plate and tear into bite size pieces.

Add the tomato slices to the pan in a single layer and cook just until they start to sear a bit.  You don't need to turn them over because you're cooking them on one side only.

Place two toasted baguette slices onto a plate.   Top each piece of baguette with a slice of tomato.  On top of that, put a generous spoonful of scrambled egg.  You want to use the equivalent of two scrambled eggs per serving. Put some of the prosciutto on top of the egg.  Garnish with the chives.

Serves 4.

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