Toast with Prosciutto Scrambled Eggs


Toast with Prosciutto Scrambled Eggs, Peppers and Pickled Onions

Download Recipe Card

The trend of artisanal toast is taking the nation by storm. Here CIA Chef Scott Samuel prepares Grilled Oat Bread Toast Topped with Caramelized Onion and Crispy Prosciutto Scrambled Eggs, Piquillo Peppers and Pickled Red Onions.

Yield: 8 bites

Ingredients for Prosciutto

  • 3 tbsp. prosciutto, finely minced

Method for Prosciutto

  1. In a sauté pan, cook prosciutto over medium heat until crunchy and browned, and set aside

Ingredients for Caramelized Onions

  • 3 tbsp. olive oil
  • 2 yellow onions, peeled, sliced thin
  • 2 thyme sprigs
  • 1/4 tsp. sugar
  • 1/2 tsp. salt

Method for Caramelized Onions

  1. In a large sauté pan, add the olive oil, onions and thyme sprig, and cook over medium-high heat until just starting to color, about 10 minutes. Reduce the heat and cook slowly until caramelized, stirring every few minutes to ensure even browning (add a small amount of water, if needed). Add the sugar and salt and continue until most of the moisture has cooked off and the onions are dark and flavorful.

Ingredients for Pickled Red Onions

  • 1 red onion
  • 1/2 cup red wine vinegar
  • 1/2 cup white sugar
  • Pinch of salt

Method for Pickled Red Onions

  1. Peel the onion. Cut in half and slice into very thin half-moon shapes. Bring the vinegar and sugar to a boil, add the salt and pour over the red onions; set aside for at least 2 hours.

Ingredients for Scrambled Eggs

  • 5 eggs
  • 1 tbsp. cream
  • 1 tbsp. butter
  • 1/4 cup caramelized onions, chopped
  • 1 tsp. oregano, minced

Method for Scrambled Eggs

  1. Combine the eggs and cream in a small bowl and whisk until frothy. When ready to serve, heat butter over medium-high in a small sauté pan. Add eggs and cook, folding eggs occasionally, until slightly cooked, about 2 minutes. Add the caramelized onions, prosciutto and oregano and stir to combine. Remove from the heat and keep warm.

Ingredients for Assembly

  • Seed bread, sliced thick, grilled as needed
  • Olive oil as needed
  • Piquillo peppers, sliced as needed
  • Micro basil as needed

Method for Assembly

  1. Brush the bread with olive oil, then grill the bread on both sides, top with a little of the scrambled eggs, a few slices of the piquillo peppers, a few pickled red onions and micro basil.

Heritage Recipes

Indian Gastropub Recipes

Plant-Forward Recipes


Commodity Board Recipes


Made with REAL Eggs




Korean Fried Chicken Tostada