Scrambled eggs become sophisticated when covered with grown-up duck prosciutto. These crostinis, imagined by David Kirschner, the owner and executive chef of dineDK, are perfect for a brunch fête or if you’re really attempting to impress someone with a “balanced” breakfast in a mere 15 minutes.
Slow Scrambled Egg Crostini with Duck Prosciutto
6 Slices of Baguette
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 Large Fresh Eggs
1/4 Teaspoon Kosher Salt
2 Tablespoons of Finely Chopped Herbs (Parsley, Chives, Tarragon, and Chervil)
6 Thin Slices of Duck Prosciutto (Trust us, it’s so much better than the regular stuff.)
1. Heat a grill pan over medium heat. Brush both sides of the bread with oil and toast on the hot grill pan for roughly 2 minutes (or until they have golden brown grill marks). Flip the bread and repeat the process. Once grilled, set them aside on a platter.
2. Crack the eggs into a cold, small non-stick pan. Add 1 tablespoon of butter to the pan. Cook on medium-high heat and use a wooden spoon or heatproof spatula to mix the eggs and break them up.
3. Stir constantly, moving the pan off and onto the heat so you can distribute heat from the bottom of the pan throughout the eggs evenly. Patience is the key here, as you want the eggs to gently warm up. If your shoulder starts to ache, you’re doing it right!
4. After about ten minutes, small pudding-like curds will begin to form. Watch the pan and keep the curds moving constantly. Once you've got a saucepan full of small, still-wet curds quickly remove the saucepan from the heat. Add salt, herbs, and remaining butter. Mix well.
5. If needed, season with more salt. Spoon eggs onto the grilled crostinis. Drape a slice of duck proscuitto across each and serve.