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Best Recipes, Breakfasts, Mains

Slow-scrambled eggs with prosciutto

Slow-scrambled eggs with prosciutto
Los Angeles Times

A couple of eggs can save the day. When you're at a loss over what to make, just crack, beat, scramble and you've got a meal pronto. But hold on a minute. In fact, hold on a few minutes. If ... Read more

Total time: 20 to 30 minutes | Serves 4
  • 4 slices rustic bread, about 1/2 inch thick
  • 1 tablespoon clarified butter or olive oil
  • 1 clove garlic, cut in half
  • 6 eggs, at room temperature
  • 2 tablespoons butter, divided
  • 1/4 teaspoon salt
  • Pinch of white pepper
  • 4 slices prosciutto

Step 1Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes. Rub each slice with the cut garlic clove and set aside.

Step 2Whisk together the eggs, 1 tablespoon butter cut into small pieces, the salt and white pepper.

Step 3Melt the remaining 1 tablespoon butter in a 9-inch nonstick skillet over low heat. Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes.

Step 4Continue to cook, stirring almost constantly, until the eggs become creamy, with a texture resembling small-curd cottage cheese. Continue cooking and stirring until they begin to thicken and become less glossy but are not quite done, 8 to 15 minutes.

Step 5Remove the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.

Step 6Divide the eggs onto the toasted bread and spread over each slice. Top each serving with a slice of prosciutto.


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