Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 692
- Total Fat
- 45
- Saturated Fat
- 20
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 56
- Cholesterol
- 633
- Sodium
- 3473
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.
- 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.
- 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.