Makes 18 crostini
6 green onions, bottoms removed and tops trimmed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 mediumfarmeggs
¼ cup heavy cream
6 tablespoonsmelted butter
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 baguette, cut into 1-inch rounds
Piavevecchioor parmigianoreggiano to finely grate for garnish
Preheat oven to 350°F.
Preheat an outdoorgas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat.
Toss the onions in the olive oil, and season with salt and pepper. Arrange the spears on the grill and cook until slightly soft and lightly charred, about 4 to 6 minutes, turning half way through. Remove from the grill, chop roughly, and set aside.
In a large bowl, lightlywhisk the eggs with theheavy cream and 4 tablespoons of the butter, and season with salt and pepper.Place the bowl over a pot quarter full of boiling water; the water should not touch the bottom of the bowl) or the eggs will scald. Using a rubber spatula, gently stir the eggs over the heat until they just start toturn opaque and form soft, creamy curds, about 6 to 8 minutes.Remove from the heat; do not overcook or the eggs will become rubbery.
In a small bowl, combine the remaining butter with the minced garlic. Lay the slices of bread on a sheet pan and brush tops lightly with the garlic butter. Season with salt and pepper.Bake in the oven for 6 to 8minutes or until golden.
To serve, place a heaping tablespoonful of eggs onto the garlic toasts,and top with grilled onions and generously grated piavevecchio. Serve immediately.
