Ingredients
Scale
Ingredients (Serves 2)
- 4 large eggs
- 2 tablespoons whole milk or cream (optional, for creamier eggs)
- 2 tablespoons unsalted butter
- 4 slices prosciutto
- Salt and freshly ground black pepper, to taste
- Optional: Fresh parsley or chives, chopped, for garnish
Instructions
Instructions
1. Prepare the Prosciutto
- Heat a nonstick skillet over medium heat (no oil needed).
- Place the prosciutto slices in the skillet and cook for 1-2 minutes per side, until slightly crisp. Remove from the pan and set aside.
2. Whisk the Eggs
- In a bowl, whisk the eggs with milk or cream (if using) until smooth. Add a pinch of salt and pepper.
3. Cook the Eggs
- Heat the butter in the same skillet over medium-low heat until melted and bubbly.
- Pour in the egg mixture. Let it sit for about 10 seconds to start setting, then gently stir with a spatula, folding the eggs as they cook.
- Remove the eggs from the heat while they are still slightly runny, as they will continue to cook from residual heat.
4. Serve
- Plate the scrambled eggs alongside the crispy prosciutto. Garnish with fresh parsley or chives if desired.