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

• 2 tablespoons canola oil
• 1 ham steak (1/2-inch thick)
• 2 tablespoons butter
• 1 clove garlic, smashed
• 6 slices 1-inch-thick 12-grain bread, cut into 3/4-inch cubes
• 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, cut into pieces, room temperature
• 1/4 cup finely chopped fresh chives
• 1/4 cup fresh chopped dill

1. For the croutons: Preheat oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat.
2. Add the ham and cook until golden brown.
3. Transfer to a plate lined with paper towels.
4. When cool, dice into 1/2-inch pieces.
5. Turn the heat to medium-high and add the butter and garlic to the skillet.
6. Cook for a few seconds and add the bread.
7. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides.
8. Transfer to a baking sheet and keep warm in the oven.
9. For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat.
10. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper.
11. Pour the eggs into the pan and cook slowly over low heat.
12. Stir constantly with a heatproof rubber spatula until soft curds form.
13. Remove the eggs from the heat and stir in the cheese, ham, chives and dill.
14. Transfer to a large platter and top with the croutons.

canola oil, ham steak, butter, clove garlic, bread, salt, unsalted butter, eggs, kosher salt, fresh chives, fresh chopped dill

Taken from www.foodnetwork.com/recipes/bobby-flay/creamy-scrambled-eggs-with-dill-havarti-with-country-ham-and-buttery-toasted-croutons.html (may not work)