• TOAST WITH PROSCIUTTO SCRAMBLED EGGS, PEPPERS, AND PICKLED ONIONS

    Ingredients

    8 small toasts

    • Ingredients
      Amount
    • Prosciutto, finely minced
      3 Tbsp.

    Caramelized onions

    • Ingredients
      Amount
    • Olive oil
      3 Tbsp.
    • Yellow onions, peeled, sliced thin
      2 ea.
    • Thyme sprig
      2 ea.
    • Sugar
      ¼ tsp.
    • Salt
      ½ tsp.

    Eggs

    Makes # Servings

    • Ingredients
      Amount
    • Eggs
      5 ea.
    • Cream
      1 Tbsp.
    • Butter
      1 Tbsp.
    • Caramelized onions, chopped
      ¼ cup
    • Oregano, minced
      1 tsp.

    • Ingredients
      Amount
    • Seed bread, sliced thick, grilled
      as needed
    • Olive oil
      as needed
    • Piquillo peppers, sliced
      as needed
    • Micro basil
      as needed

    Method

    1. In a sauté pan, cook prosciutto over medium heat until crunchy and browned, and set aside.

    For the caramelized onions

    1. In a large sauté pan, add the olive oil, onions, and thyme sprig, and cook over medium-high heat until just starting to color, about 10 minutes. Reduce the heat and cook slowly until caramelized, stirring every few minutes to ensure even browning (add a small amount of water, if needed). Add the sugar and salt and continue until most of the moisture has cooked off and the onions are dark and flavorful.

    For the pickled red onions

    1. Peel the onion. Cut in half and slice into very thin half-moon shapes. Bring the vinegar and sugar to a boil, add the salt, and pour over the red onions; set aside for at least 2 hours.

    For the eggs:

    1. Combine the eggs and cream in a small bowl and whisk until frothy. When ready to serve, heat butter over medium-high in a small sauté pan. Add eggs, and cook, folding eggs occasionally, until slightly cooked, about 2 minutes. Add the caramelized onions, prosciutto, and oregano and stir to combine. Remove from the heat and keep warm.

    Assembly

    1. Brush the bread with olive oil, then grill the bread on both sides, top with a little of the scrambled eggs, a few slices of the piquillo peppers, a few pickled red onions, and micro basil.