Ingredients
2 c. California walnuts
8 large eggs, divided
1/2 c. instant oats
2 tbsp. maple syrup
1 tbsp. chopped fresh sage leaves
1 tsp. dried rosemary
1/4 tsp. fennel seeds
1/4 tsp. garlic powder
1/4 tsp. cayenne
1/4 tsp. grated nutmeg
Kosher salt
Freshly ground black pepper
2 tsp. half and half or whole milk
1 tbsp. unsalted butter, plus 1 tbsp. melted
6 slider buns, split
6 deli sliced provolone slices
1 tbsp. grated Parmesan cheese
1 tbsp. chopped fresh parsley leaves
Preparation
Step 1Preheat the oven to 425°. In a food processor, pulse the California walnuts, 2 of the eggs, the instant oats, maple syrup, sage, dried rosemary, fennel seeds, garlic powder, cayenne, and nutmeg until the walnuts are finely chopped and start to clump together. Season with salt and pepper.Step 2With damp hands (to prevent sticking), form the walnut mixture into 6 thin discs and place in a single layer on a plate. In a medium bowl, whisk the remaining 6 eggs with the half and half and season with salt and pepper. Step 3Heat a large nonstick skillet over medium-low heat and add the patties in a single layer. Cook, turning halfway through until deep golden on both sides and cooked through in the center, about 5 minutes. Transfer to a plate.Step 4Using a paper towel, wipe the skillet clean. Return the skillet to medium heat and melt the 1 tablespoon of butter. Then add the egg mixture and cook, slowly stirring to create large curds, until eggs are just barely set, about 2 minutes. Remove from the heat.Step 5Arrange the bottom buns next to each other on a small baking sheet. Top each bun with one patty, some of the scrambled eggs, and a slice of provolone cheese. Close the sandwich. Brush tops of buns with the melted butter and sprinkle with the Parmesan and parsley. Bake until cheese is melted and buns are golden, about 4 minutes. Serve warm.
