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Breakfast Crostini
Breakfast Crostini - Italian Style
2 Tablespoon unsalted butter
2 Garlic cloves, finely chopped
4 large eggs lightly beaten, preferably local raised,
cage free
Salt
1 Roma tomato cored and finely diced
1 heaping teaspoon of capers
4 – 5 chopped basil leaves
Freshly ground black pepper
6 – 8 thin slices of Italian bread.
2 Tablespoons of unsalted butter, softened at room
temperature
Fresh grated imported Parmesan
cheese.
Pre-heat oven to 400
degrees
Melt the butter in a
medium sauté pan on medium low heat. When butter is melted, add the
garlic and cook for 2 to 3 minutes. Add the eggs and stir slowly until
the eggs begin to form small curds then add the tomato, capers, basil.
Salt and pepper to taste. Cook a few minutes more until the eggs are
just barely firm. Remove from heat.
Meanwhile, lightly butter one side of each slice of
Italian bread. Arrange on baking sheet and bake in 400 degree oven until
lightly toasted.
Mound eggs
onto bread rounds, shave Parmesan over the tops an serve immediately.
Other additions: Pancetta sliced in strips and
cooked until crisp, fresh blanched Asparagus. (Add both to eggs while
they are cooking)
