CREAMY SCRAMBLED EGGS WITH DILL HAVARTI WITH COUNTRY HAM AND BUTTERY TOASTED CROUTONS

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

Provided by Bobby Flay

Time 35m

Yield 9 servings

Number Of Ingredients 12

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2 tablespoons canola oil
1 ham steak (1/2-inch thick)
2 tablespoons unsalted butter
1 clove garlic, smashed
6 slices 1-inch-thick 12-grain bread, cut into 3/4-inchcubes
Salt and freshly ground black pepper
1 stick unsalted butter, cut into tablespoons
2 dozen large eggs
Kosher salt and freshly ground black pepper
8 ounces havarti cheese, cut into pieces, room temperature
1/4 cup finely chopped fresh chives
1/4 cup fresh chopped dill

Steps:

For the croutons: Preheat the 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 using a slotted spoon. When cool, dice into 1/2-inch pieces.
Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.