Name: Breakfast: Scrambled eggs with a side of prosciutto
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

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.