Scrambled eggs is a favorite amongst breakfast eaters, and this dish is an way of taking your Boring old traditional Scrabbled eggs and giving them an Italian Twist.
4 Free Range Eggs
2 Slices of Prosciutto
15g Parmigiano Reggiano
5ml Extra Virgin Olive Oil
2 Slices of Sour Dough Bread
1 Organic Tomato
Cut your tomato in half, season with salt and pepper, Drizzle a little EVO, touch of Parmigiano Cheese on top and place on a baking tray. On a separate tray lay your Prosciutto and place both in the oven at 180c for 10min.
In a Small pot, Crack your eggs; add cream, Parmigiano and touch of EVO.
On a gentle heat, using a wooden spoon mix your eggs together. Slowly mixing and turning your eggs, on the heat and off the heat. It will take a few minutes for the eggs to get to temperature so be patient and you will reach soft creamy Scrambled eggs.
Toast your Sourdough Bread
Once your eggs are ready, take off the heat, Season with salt and pepper, add your chives.
Time to plate, Your Parmigano eggs gently over the toast, crispy prosciutto on top, a little extra cheese and your roasted tomato on the side.