Chef's Scramble Crostini
Source of Recipe
From "The Newlywed Cookbook" by Sarah Copeland
Recipe Introduction
"A fancy egg toast. If you grew up with big, fluffy scrambled eggs, then this custardy version will be as much of a revelation for you as it was for me. I learned how to make these from the line cooks at Caf Boulud, in New York City, who would feed me eggs for lunch when I just couldn't stomach tripe stew for a family meal. The eggs get whisked constantly into velvety curds over steady heat, and make a lush topping for toast as breakfast or an appetizer before any seasonal meal. Switch out seasonal accompaniments to your liking. Below are my favorite five garnishes."
List of Ingredients
◦ 4 thick slices nutty whole-grain bread
◦ 4 farm-fresh or organic eggs
◦ 2 tablespoons best-quality extra-virgin olive oil, plus more for drizzling
◦ 2 tablespoons unsalted butter
◦ Sea salt
◦ Freshly ground black pepper
Recipe
Toast the bread lightly in a toaster or toaster oven. Arrange open-face on two serving plates or a small platter. Crack the eggs into a medium bowl and whisk together to combine yolks and whites completely.
Heat the olive oil and 1 tablespoon of the butter in a small nonstick frying pan over medium-high heat. Add the beaten eggs all at once, and season with salt and pepper. Immediately lower the heat to medium-low and stir constantly with a wooden spoon or a whisk until the eggs are creamy and just beginning to set into hundreds of little curds. If the eggs look dry and pull away from the pan, you've gone too far.
Quickly whisk in the remaining butter, immediately pull the pan from the heat, and spoon the eggs directly onto the toasted bread before they set. Garnish with your favorite herbs or greens. Drizzle with your finest olive oil and finish with freshly ground black pepper.
Serves 2
❧ Five Gorgeous Garnishes:
Watermelon radishes and sea salt
Pea shoots
Chives or chive blossoms
Heirloom tomatoes
Avocado and mche, watercress, or mizuna
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