• MOROCCAN SCRAMBLED EGG TARTINE

    Ingredients

    Scrambled eggs

    10 toasts

    • Ingredients
      Amount
    • Eggs, room temperature
      5 ea.
    • Cream
      2 Tbsp.
    • Kosher salt
      ¼ tsp.
    • Butter
      1 Tbsp.

    Grilled eggplant

    • Ingredients
      Amount
    • Italian eggplant
      2 ea.
    • Olive oil
      3 Tbsp.
    • Rosemary, minced
      1 Tbsp.
    • Soy sauce
      2 tsp.
    • Ground black pepper
      ¼ tsp.
    • Moroccan Spice Mix (recipe below)
      1 tsp.

    MOROCCAN SPICE MIX

    • Ingredients
      Amount
    • Sweet paprika
      10 grams
    • Ground fennel seed
      5 grams
    • Ground cumin
      3½ grams
    • Ground coriander
      1½ grams
    • Salt
      7 grams
    • Ground cinnamon
      ¾ grams
    • Cayenne pepper
      1 grams
    • Ground black pepper
      ¾ grams
    • Sugar
      2¾ grams

    Spiced lamb

    • Ingredients
      Amount
    • Olive oil
      3 Tbsp.
    • Garlic, minced
      1 Tbsp.
    • Onion, peeled, diced
      1 ea.
    • Lamb, ground
      ½ lb.
    • Moroccan Spice Mix
      2 tsp.
    • Kosher salt
      ½ tsp.

    • Ingredients
      Amount
    • Whole grain bread, sliced, toasted
      10 slices
    • Micro arugula
      to garnish

    Method

    MOROCCAN SPICE MIX

    1. Combine all the ingredients in a small bowl and set aside.

    For the scrambled eggs

    1. Combine the eggs, cream, and salt in a small bowl and whisk until frothy and set aside. When ready to serve, heat the butter over medium heat in a small nonstick sauté pan. Add reserved eggs, and cook, folding eggs occasionally, until slightly cooked, about 2 minutes. Remove from the heat and keep warm.

    For the grilled eggplant

    1. Slice the stems off the eggplant, and then cut into long planks. Place in a bowl with the olive oil, rosemary, soy sauce, and black pepper; toss to combine. Marinate for 30 minutes, and then grill over medium-high heat until nicely charred; make sure most of the moisture has cooked off, about 15 to 20 minutes. Cool completely and cut into ¼-inch dice; toss with Moroccan spice mix.  

    For the spiced lamb

    1. In a medium nonstick sauté pan, add the oil, garlic, and onion and sauté until caramelized. Add the lamb and the Moroccan spice mix and cook until browned, about 10 minutes; season with salt. Drain off some of the excess fat, set aside, and keep warm.

    Assembly

    1. Top the toasted bread with a little of the scrambled egg, some eggplant, lamb, and garnish with micro arugula.