Famous Damus Breakfast Sandwich
|4||individual-size ciabatta rolls (rectangular is best)|
|2||ripe, Fresh California Avocados, seeded and peeled|
|3||Tbsp.||chives, finely chopped|
|8||oz.||thinly sliced prosciutto, separated into 2-oz. portions|
|As needed||cracked pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Heat oven to 400 degrees F.
- Melt 4 tablespoons of butter in a saucepan over medium-low.
- While the butter is melting, cut the ciabatta rolls in half. Brush the melted butter on the insides of the bread.
- Place bread on baking sheet with bread interiors facing upwards. Toast to perfection and place the toasts on four plates.
- Set the avocado on a piece of parchment paper and cut each half lengthwise into thin slices. Cover with another piece of parchment and press down to flatten the avocado halves like slices of bologna.
- In a small bowl, mix half the lemon juice and half of the salt, first to marry the salt and acid, followed by the oil. Then mix in the arugula lightly to flavor, not wilt.
- Crack the eggs into a bowl and beat hard with a fork to aerate them. The color should turn to a pale yellow. Think Easter yellow!
- Place the remaining butter into a nonstick pan set over medium-low heat. Once the butter has melted completely, pour in the beaten eggs and the remaining salt. Use a rubber spatula to push the eggs around constantly (the spatula should be moving quickly around the bottom of the pan) while shaking the pan back and forth, moving the pan on and off the heat.
- This process will feel quiet time consuming, but do not stop. It is worth it. If you shake the pan and move your spatula around quickly you will continue to pull the hottest eggs from the bottom of the pan and it will cook until there are lots of little, soft curds and the eggs look a bit like ricotta, scrambled but still very loose as they will continue to cook and not fully set, about 2 minutes.
- Pull the eggs off the stove immediately and throw in the chives, mixing rapidly with the spatula. Then, evenly distribute the finely scrambled eggs between the four bottom pieces of toast.
- On top of the eggs, place the prosciutto, followed by the thinly sliced avocado.
- Season the avocado with freshly cracked pepper and the remaining lemon juice, and then add the greens and the top bun to close the sandwich. I use a steak knife to cut it…then make a mess!
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.