Baguette with Egg, Dill Pesto and Prosciutto
8 thin slices prosciutto
45g fresh dill sprigs
75g pine nuts, toasted
60g Parmesan, finely grated
2 cloves garlic, crushed
1/3 cup (80ml) virgin olive oil
1 French bread stick, sliced diagonally
2 teaspoons butter
7 eggs, lightly beaten
1/3 cup (80ml) milk
1 Tablespoon light sour cream
1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Spread the prosciutto on a baking tray lined with baking paper. Bake for 5 minutes, or until sizzling and lightly crisp. Set aside.
2. Finely chop the dill, pine nuts, Parmesan and garlic together in a food processor. With the motor running, add the oil in a thin stream and process until smooth. Season.
3. Arrange the bread on baking trays and grill until golden on both sides. Spread with dill pesto.
4. Heat the butter in a large non-stick frying pan over low heat. Add the combined eggs and milk. As the egg begins to set, use a wooden spoon to scrape along the base with long strokes to bring the cooked egg to the surface in large lumps. Repeat several times over 10 minutes, or until the mixture is cooked but still creamy-looking. Remove from the heat and stir in the sour cream. Season with salt and pepper.
5. Divide the egg among the toasts and top with torn prosciutto. Serve immediately.
In Advance: Pesto can be made 3 days ahead and refrigerated. Use at room temperature.