Scrambled Egg Crostini with Gruyere and Capicola
American Kitchen
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Scrambled Egg Crostini with Gruyere and Capicola

Prep Time:  15 Minutes
Cook Time:  15 Minutes
Servings:  4

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

Ingredients
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

Directions

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. 

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