Toast with Prosciutto Scrambled Eggs, Peppers & Pickled Onions

1 red onion

1/2 C. red wine vinegar

1/2 C. white sugar

Pinch of salt

 

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.

 

3 T. olive oil

2 yellow onions, peeled, sliced thin

2 thyme sprigs

1/4 tsp. sugar

1/2 tsp. salt

 

In a large saute 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.

 

3 T. finely minced Prosciutto

5 eggs

1 T. cream

1 T. butter

1/4 C. caramelized onions, chopped

1 tsp. oregano, minced

Seed bread, sliced thick, grilled as needed

Olive oil as needed

Piquillo peppers, sliced as needed

Micro basil as needed

Pickled Red Onions, as needed

 

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