Crostini Topped with Scrambled Eggs, Italian Style

• portioner: Makes 12-16 crostini.

Ingredienser

2 tablespoons unsalted butter

2 garlic cloves, finely chopped

4 large eggs, preferably cage-free, lightly beaten

Salt

1 ripe but firm red Roma tomato, cored and finely diced

1 heaping teaspoon capers

4-5 basil leaves, chopped

Freshly ground black pepper

12-16 thin bread rounds, cut from a narrow baguette-style loaf

2 tablespoons unsalted butter, softened at room temperature

Freshly grated imported

Parmesan cheese

Instruktioner

Place the butter in a medium sauté pan. Turn the heat to medium low. When the butter melts, add the garlic and cook for 2 to 3 minutes. Add the eggs. Stir slowly over low heat until the eggs start to form small curds. Adel the tomato, capers, basil, and black pepper to taste, and stir. Cook briefly. stirring until the small curds are barely firm. Take care not to overcook the eggs.

Meanwhile lightly butter one side of each bread round. Arrange on a baking sheet. Place in a 400° oven. Remove from the oven when the breads are lightly toasted, but before they are hard-toasted all the way through. Mound the scrambled eggs on the bread rounds. Arrange on a platter and sprinkle with Parmesan cheese. Serve warm.