Creamy Scrambled Eggs With Dill Havarti With Country Ham And Buttery Toasted Croutons
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
For the croutons: Preheat the oven to 300 degrees F
2
Heat the oil in a cast-iron skillet over high heat
3
Add the ham and cook until golden brown
4
Transfer to a plate lined with paper towels using a slotted spoon
5
When cool, dice into 1/2-inch pieces
6
Turn the heat to medium-high and add the butter and garlic to the skillet
7
Cook for a few seconds and add the bread
8
Season with salt and pepper and cook until the croutons are lightly golden brown on all sides
9
Transfer to a baking sheet and keep warm in the oven
10
For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat
11
Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper
12
Pour the eggs into the pan and cook slowly over low heat
13
Stir constantly with a heatproof rubber spatula until soft curds form
14
Remove the eggs from the heat and stir in the cheese, ham, chives and dill
15
Transfer to a large platter and top with the croutons