Soft Scrambled Eggs with Goat Cheese and Smoked Salmon on Garlic Crostini with Truffle Oil

Serves 2
  • 2-4 slices Italian peasant loaf, cut 1/2" thick
  • - Kowalski's Extra Virgin Olive Oil
  • - freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
  • 1 clove garlic, peeled
  • 2 ½ tbsp. unsalted butter
  • 4 oz. smoked salmon, flaked
  • 5 eggs, beaten
  • 2 ½ oz. soft fresh goat cheese, diced into 1/2" cubes
  • - truffle oil
  • - fresh chopped chives

Arrange bread on a baking tray and brush liberally on both sides with olive oil, seasoning to taste with salt and pepper; bake in preheated 425° oven until crostini are crisp and lightly darkened on the outside but slightly soft on the inside (about 15 min.). Remove from oven and rub crisp edges and surface with garlic clove; allow to cool slightly. In a large skillet, melt butter over medium heat. Add salmon; cook until hot. Add eggs, 1/2 tsp. salt and more pepper to taste; reduce heat to medium-low. Scatter cheese over eggs; stir gently and infrequently as you move the eggs on and off the heat. Allow egg mixture to warm up, then move eggs from heat while gently stirring and distributing the heat evenly. Repeat this several times until the eggs are almost done but still quite glossy and soft. Scoop eggs directly onto prepared crostini; drizzle with truffle oil and garnish with chives. Serve immediately.