| 1 |
Position a rack 6 inches from the heat source and preheat the broiler. |
| 2 |
Lightly brush both sides of each bread slice with olive oil and arrange on a rimmed baking sheet. Place bread under broiler and toast until edges start to turn golden, about 30 seconds. Turn slices over and toast until second side is golden, about 30 seconds longer. Wrap toasted bread in foil and keep warm until ready to serve. |
| 3 |
Arrange each pancetta slice in a single layer on a separate rimmed baking sheet. Place under broiler and broil until edges start to curl and turn brown, about 2 minutes. Wrap pancetta in foil and keep warm until ready to serve. |
| 4 |
Slice tomatoes in half through stem end and place in a bowl. Sprinkle with 1/2 teaspoon salt and pepper and toss to season evenly. Set aside. |
| 5 |
To make scrambled eggs, in a large bowl, beat together eggs, creme fraiche, 1/4 cup chives and remaining 1/2 teaspoon salt. In a large nonstick saute pan over medium heat, melt butter, add egg mixture and let cook undisturbed about 1 minute to warm through. using a silicone spatula, gently turn over areas of eggs as they set, then fold and stir them into soft and slightly runny curds, 1 to 2 minutes longer. |
| 6 |
To serve, place a slice of toasted bread on each individual plate. Top each bread slice with some of scrambled eggs and tomatoes. Garnish with a pancetta curl, Parmesan shavings, a drizzle of extra-virgin olive oil, and a sprinkle of chives. Serve at once. |
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