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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, December 28, 2005
Servings: 4
Donna Deane's explication of the technique for making creamy, luxurious, slow-scrambled eggs included this inspired open-face sandwich recipe.
4 slices rustic bread, about ½ inch thick
1 tablespoon clarified butter or olive oil
1 clove garlic, cut in half
6 eggs, at room temperature
2 tablespoons butter, divided
¼ teaspoon salt
Pinch of white pepper
4 slices prosciutto di Parma
Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes. Rub each slice with the cut garlic clove and set aside.
Whisk together the eggs, 1 tablespoon butter cut into small pieces, the salt and white pepper. Melt the remaining 1 tablespoon butter in a 9-inch nonstick skillet over low heat. Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes. Continue to cook, stirring almost constantly, until the eggs become creamy, with a texture resembling small-curd cottage cheese. Continue cooking and stirring until they begin to thicken and become less glossy but are not quite done, 8 to 15 minutes. Remove the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.
Divide the eggs onto the toasted bread and spread over each slice. Top each serving with a slice of prosciutto.