HERBED SCRAMBLED EGG, PROSCIUTTO & CHÈVRE CROSTINI
This is a recipe I originally posted on 4th August 2015. But I thought that it was worth uploading again, because I’ve taken new photos which I think sell the brunch a lot better than before. So why not wake up one morning and try something a little bit different
This recipe takes inspiration from the continental breakfast, mixing prosciutto/ pancetta with scrambled eggs, goats cheese/ gorgonzola and layering all on top of a toasted ciabatta. Ideal for just the two of you, or for plenty more as you can just grab a few spoons and a few hands and just dig in.
What makes this recipe better is the quality of your cold meat. Like everything better quality ingredients will make for a better quality dish. Luckily I have found a little Italian bistro style restaurant/ deli located in Chelmsford, Essex, which sell top quality cold meats imported from Italy, and if I’m in the area I always get drawn into picking up either some prosciutto, mortadella or even coppa ham.
Crostini – Small pieces of toasted or fried bread served with a topping as a starter or canapé. Typically Italian and can be topped with many different things other than this recipe. Why not try combinations such as prosciutto, fig and mint or even something as simple as tomato and olives.
Ingredients: (2 People)
- 8 Slices Ciabatta (Cut Into Slices)
- 4 Eggs
- 60ml Single Cream (Optional But Damn Tasty)
- 20g Unsalted Butter
- Bunch Of Chives
- Soft Goats Cheese
- 6 Slices Pancetta/ Prosciutto
- 50g Rocket
- 8 Cherry Tomatoes
- Lightly whisk eggs and cream together in a bowl, season with salt and pepper. Meanwhile slice your ciabatta and toast. (If you fancy a more authentic crostini grill your slices of ciabatta. While they’re still hot, rub them gently with a garlic clove and drizzle with good-quality extra virgin olive oil.
- Cook your pancetta/ prosciutto as you would bacon. I usually place mine in a non stick griddle pan over a medium/ high heat without any oil, until it becomes crispy. This usually takes around 3-4 minutes. Once cooked remove from the heat and put aside.
- Meanwhile Heat 20g butter in a saucepan over a medium heat, once melted add the whisked eggs, then reduce the heat to a simmer and cook, stirring gently for 4-5 minutes until a soft curd forms.
- Roughly chop your chives and remove the pan from the heat. There should be enough heat in the pan to continue to cook the eggs once off the heat. (If you prefer your eggs to be a bit more cooked through, leave it on the heat for a few more minutes)
- Serve eggs with ciabatta, goats cheese, pancetta, tomato and rocket and arrange as a nice platter as per the images.