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

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

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

TOTAL TIME: 50 min
Prep: 35 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 9 servings
LEVEL: Easy

ingredients

BUTTERY CROUTONS:
  • 2 tablespoons canola oil
  • 1 ham steak (1/2-inch thick)
  • 2 tablespoons butter
  • 1 clove garlic, smashed
  • 6 slices 1-inch-thick 12-grain bread, cut into 3/4-inch cubes
  • 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, cut into pieces, room temperature
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup fresh chopped dill
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Directions

For the croutons: Preheat 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. 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.

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