Bobby Flay's Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons
Recipe courtesy of Bobby Flay

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
  • Nutrition Info

Ingredients

Buttery Croutons

Creamy Eggs

Directions

  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.