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

Ingredients

  • 2 tablespoons canola oil
  • 1 ham steak (½-inch thick)
  • 2 tablespoons butter
  • 1 clove garlic, smashed
  • 6 slices 1-inch-thick 12-grain bread, cut into ¾-inch cubes
  • Salt and freshly ground black pepper
  • 1 stick unsalted butter, cut into tablespoons
  • + 5 more ingredients
    • 2 dozen large eggs
    • Kosher salt and freshly ground black pepper
    • 8 ounces havarti, cut into pieces, room temperature
    • ¼ cup finely chopped fresh chives
    • ¼ cup fresh chopped dill

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...

View full recipe at SpringPad

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