Brunch recipe: Scrambled egg sandwich

Executive Chef Valentino Luchin of Rose Pistola shares this recipe.

Scrambled eggs sandwich with venison speck
By Executive Chef Valentino Luchin

Servings: 4


  • 12 ea Eggs Beaten
  • 4 oz Venison Speck
  • 4 oz Fontina Val D' Aosta cheese diced into 1/8 inch slices
  • 8 each Asparagus sliced on the bias
  • ¾ cup diced onion
  • 2 oz Olive Oil
  • 2 TBL Sage and Rosemary sprigs
  • 1 Bunch of Chive cut into 1 inch length
  • 4 TBL Crème Fraiche
  • Salt & Pepper as needed
  • 4 each Focaccia bread 4 by 6 inch


Bring a pan to medium-high heat and add the olive oil, onions and herbs. Add the Duck Prosciutto and sauté for 2 minutes, then add the Asparagus, the Eggs and the Fontina and season it. With a high temperature spatula gently mix the ingredients until start to firm, reserve. Dish your scramble eggs on top of a slice of focaccia and top them with Crème Fraiche and sprinkle Chive as last touch.

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