A Light Brunch
Jason and I woke up with brunch on the brain, and I had one thing in particular in mind. When we were in New York, we had brunch at this cool, thimble-sized Italian wine bar called Gottino. My brother-in-law Jon ordered a dish of soft scrambled eggs served over toasted baguette, and even though I didn’t taste it, it looked fahhhbulous. So this morning, my first choice was to go there, stat. But since it’s in New York, and we’re in Alabama, that wasn’t a practical choice.
Plan B, make it myself. I cooked four organic eggs my dad’s style—low and slow until they’re creamy, soft, and succulent. For a little added interest, I spread the crostini with some lovely Alabama-made Belle Chevre, and sprinkled it all with fresh dill.
Light and simple, this would taste even better paired with a bellini. Because the ingredients are so few, choose the best quality eggs, bread, and cheese you can find so their flavors really shine.
Crostini with Soft Scrambled Eggs and Chevre
Serves 2
4 large eggs
1/2 tablespoon half-and-half
Pinch coarse salt
1/2 tablespoon butter
6 1/2-inch-thick slices baguette
3 to 6 tablespoons chevre
1 tablespoon chopped fresh dill
Fleur de sel, to taste
Ground black pepper, to taste
Preheat a toaster oven or conventional oven to 450 degrees. Heat a large nonstick skillet over low/medium-low heat. Whisk the eggs with the half-and-half and a pinch of salt until frothy and uniform.
Add butter to the skillet; when melted, pour in the eggs. Cook eggs, stirring constantly with a wooden spoon or rubber spatula, until they begin to come together, but are still soft and creamy.
While eggs are cooking, toast baguette slices in the toaster or oven until lightly golden and crisp. Spread each crostino with about 1/2 to 1 tablespoon chevre.
Place 3 crostini on each serving plate, and spoon eggs evenly over the crostini. Sprinkle with dill, fleur de sel, and pepper. Serve immediately.
September 26th, 2009 at 3:16 am
Oooh, Katie – this sounds delicious. I’m going to have to try it. Sometimes the simplest things are best, like in this case.