Scrambled Egg Crostini with Gruyere and Capicola
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Suggested American Kitchen Cookware:
3-quart Covered Stainless Steel Saucepan with Stainless Steel Double Boiler Insert
2-quart Covered Stainless Steel Saucepan with Stainless Steel Double Boiler Insert
6 lg. Eggs
¼ cup Half & half
1 cup Gruyere cheese, shredded
2 tbsp. Chopped fresh parsley
2 tsp. Fresh chives, chopped
¼ tsp. Kosher salt
½ tsp. Fresh ground black pepper
4 slices Ciabatta bread, toasted
16 slices Capicola, thinly sliced
Chopped chives and or chive blossoms for garnish, optional
1. Place a 3-quart saucepan on stovetop and fill with 2 cups of warm water. Bring to a simmer over medium low heat.
2. Meanwhile, in a medium bowl, whisk eggs and half & half until well blended. Stir in cheese, parsley, chives, salt and pepper.
3. Pour mixture into a greased double boiler. Place double boiler over simmering water. Slowly move egg mixture around with a rubber spatula as it cooks, making sure to fold the cooked eggs on the bottom towards the top. Continue for 4-5 minutes or until eggs are soft scrambled and cheese has melted.
4. Remove double boiler from simmering water and let rest while getting crostini ready.
To serve: Place 4 slices of capicola over each toasted bread slice. Spoon scrambled egg mixture on top of capicola.