Gary Mayfield, head breakfast chef at the historic Hurricane Seafood Restaurant in Pass-a-Grille, shares the recipe for his popular breakfast crostini, which comes loaded with pepperoni, salami, cheese and jalapenos!
Breakfast Crostini with Jalapeno & Italian Parsley Pesto
Yields 6-8 slices
6-8 slices of genoa salami, diced
6 eggs, whisked together
1 tbsp. butter
1/2 cup pickled jalapeno
(use fresh jalapeno if desired,
but remember the heat comes from
the seeds and ribs, so plan accordingly)
1 1/2 cups flat leaf Italian parsley
1 cup extra virgin olive oil (more or less,
depending on consistency you desire)
1 tsp granulated garlic
1/4 cup grated parmesan cheese
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Cut baguette on the bias into 6-8 slices about 1 inch thick and drizzle with extra virgin olive oil. Bake at 400 degrees for 6-7 minutes until tops are golden brown but interior is still soft.
(Ovens vary so check bread often to ensure not to burn)
3. In a food processor, add the jalapeno, parsley grated parm, granulated garlic and salt and pepper. Blend until well incorporated. You may have to scrape the sides to ensure all ingredients are well blended. Slowly add the olive oil until you achieve the consistency you desire.
4. In a small saute pan, add pepperoni and salami. Cook for 2-3 minutes until heated through. Add the eggs and scramble until the eggs are at a soft scramble state. Take a slice of baguette and top with the egg mixture and pour some of the pesto on top. Top with a sprig of parsley and serve with a garnish of vine ripe tomatoes.
The Hurricane is at 809 Gulf Way, St. Pete Beach. www.TheHurricane.com.
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