Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 9 servings
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Buttery Croutons

2 tablespoons canola oil

1 ham steak (1/2-inch thick)

2 tablespoons unsalted butter

1 clove garlic, smashed

6 slices 1-inch-thick 12-grain bread, cut into 3/4-inchcubes

Salt and freshly ground black pepper

Creamy Eggs

1 stick unsalted butter, cut into tablespoons

2 dozen large eggs

Kosher salt and freshly ground black pepper

8 ounces havarti cheese, cut into pieces, room temperature

1/4 cup finely chopped fresh chives

1/4 cup fresh chopped dill


  1. For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces.
  2. Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
  3. For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.