Thursday, January 19, 2006

Birthday Breakfast



Steve brought me the latest issue of The Week shortly before his 40th Birthday and said, "You could make me this for breakfast." Since he usually asks for donuts, I happily obliged. The recipe serves four; we pigged out and ate double portions each. We regretted it. If you are only cooking for two, adjust the recipe accordingly.

Slow-scrambled eggs with prosciutto

4 slices rustic bread, about half an inch thick
1TBS olive oil
1 clove garlic, cut in half
6 eggs, at room temperature
2TBS butter, divided
.25tsp salt
Pinch of white pepper
4 slices prosciutto di Parma (I used Soprasata instead)

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

Whisk together eggs, 1TBS butter cut into small pieces, salt, white pepper. Melt remaining 1TBS butter in 9-inch nonstick skillet over low heat. Add eggs and cook, stirring occasionally, until they begin to set on bottom, about 2 minutes.

Continue to cook, stirring almost constantly, until eggs become creamy, with 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. Remove eggs from heat and stir for about a minute to finish cooking. They should be very creamy, with very small curds.

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

Serves 4 Posted by Picasa

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