Top Chef Betty Fraser Black Forest Ham & Egg Bundle, Corn

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 large eggs
• 1/2 cup grated monterey jack cheese
• 10 cremini mushrooms, cut into thirds
• 1 leek ( and light green part, sliced, dark green part cut into strips for tying up bundle)
• 1/3 cup fresh corn kernels
• 6 orange tomatoes, sliced into 4 slices each
• 5 tablespoons unsalted butter, more if needed
• 1/8 cup fresh basil leaf, thinly sliced
• 1 tablespoon olive oil
• 12 slices black forest ham
• salt and pepper, for seasoning
• 3 tablespoons chopped chives, for garnish
• 24 slices of rustic toast

Recipe

• 1 in a small bowl, combine basil, olive oil and a pinch of salt and pepper.
• 2 stir to combine.
• 3 set aside.
• 4 in a medium skillet, melt 2 tablespoons butter over medium heat.
• 5 add sliced leeks, mushrooms and corn.
• 6 cook until tender.
• 7 using a slotted spoon, transfer mixture from skillet to a medium bowl.
• 8 cover to keep warm.
• 9 cook strips of leek until just soft enough to bend.
• 10 set aside.
• 11 season tomato slices with salt and pepper.
• 12 add to skillet, adding more butter if needed.
• 13 cook over medium heat, turning once, until tomatoes just begin to soften.
• 14 remove from heat and set aside.
• 15 break eggs into a large bowl.
• 16 whisk vigorously until smooth.
• 17 season with salt and pepper and stir well to combine.
• 18 in a large skillet, melt 3 tablespoons butter over medium low heat.
• 19 add eggs to skillet and cook to desired firmness, stirring frequently.
• 20 sprinkle cheese over eggs and stir to combine.
• 21 to serve: lay slices of ham on clean work surface in a single layer.
• 22 divide scrambled egg mixture between the slices.
• 23 spoon mushroom mixture over eggs.
• 24 drizzle with basil oil and sprinkle with chives.
• 25 roll each slice of ham around the filling and tie with leek strips.
• 26 arrange 2 slices of rustic toast on each plate.
• 27 top with tomatoes then egg bundle.
• 28 serve immediately.