Bruschetta with Egg Dill Pesto and Prosciutto
- 8 thin slices of prosciutto
- 1 and 1/2 oz fresh dill sprigs
- 2 and 1/2 oz pine nuts, toasted
- 2 oz Fresh grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 or 2 French baguette sliced into 1/2 inch slices
- 2 tsp butter
- 7 eggs lightly beaten
- 1/3 cup milk
- 1 tbs sour cream
- kosher salt and fresh cracked black pepper to taste
- Preheat the oven to 400 degrees.
- Spread the prosciutto and an aluminum foil lined baking sheet.
- Bake for 5 minutes or until sizzling and lightly crisp. Set aside.
- Finely chop the dill, pine nuts, Parmesan and garlic together in a food processor.
- With the motor running, add the oil in a thin stream and process until smooth.
- Season with salt and pepper.
- Arrange the bread on foil covered baking trays and grill until golden brown on both sides.
- Spread with dill pesto.
- Heat the butter in a large non-stick saute pan, over low heat.
- Add the combined eggs and milk.
- As the egg begins to set, use a wooden spoon to scrape along the base with long strokes to bring the cooked egg to the surface in large lumps.
- Repeat several times for about 5-8 minutes or until the mixture is cooked but still creamy-looking.
- Remove from the heat and stir in the sour cream. Season with salt and pepper.
- Divide the egg among the toasts and top with the torn prosciutto.