This is a beautifully simple combination and a helluva breakfast!
I’m sorry the blog’s been a bit food heavy recently, but if there’s one person I know will appreciate this cheeky little recipe, it’s my friend Valentina.
She goes positively loopy for my scrambled eggs. Honestly, loopy! Every time she stays over she’s up at the crack of dawn, bouncing on the end of my bed asking if it’s egg time yet.
There is, naturally, a trade off. She makes me a kick up the behind (in the shape of a strong latte) and barefoot, usually wearing one of these I get to beating the eggs.
I’ve been promising to share the recipe with her forever, so I thought I’d share it with you too.
Eggs & prosciutto are a marriage made in heaven. The parmesan adds an extra punch of flavour with just a kiss of decadence.
To make enough for two you’ll need:
6 free-range eggs
Knob of butter
Salt + pepper
4 generously large slices of prosciutto
Dusting of freshly grated parmesan cheese
On a low heat melt a good knob of butter in a non-stick pan. I’ll leave it up to you just how much you use, personally I think there’s a reason Butter rhymes with Better… so I use lots.
While it’s melting break your eggs into a bowl & beat together.
Add a pinch of salt & a few grinds of black pepper.
Once the butter has almost completely melted, add your eggs to the pan.
Cook them slowly, stirring frequently.
Easy peasy, right?
Just before you think it’s done, remove the pan from the heat.
You might think they need longer, but be brave! The eggs will continue to cook so serve them onto warm plates ASAP.
Top with slivers of salty cured ham.
Dust with parmesan.
Serve with coffee or a green juice if you’re feeling virtuous.
Now dig in!
That’s all, yolks!