While out to brunch in New York City recently, I saw something on the menu that sounded unbelievably delicious. I got pretty hyped up about it until I saw that the restaurant was charging $20+ for the dish, which was just way more than I was willing to spend.
Instead, I decided that I was going to make it at home for myself at a way cheaper price. I even bought my prosciutto freshly sliced at Whole Foods and it was still way cheaper and was enough for multiple servings!
And so that’s how my new Sunday morning favorite was born–my Scrambled Parmesan Eggs and Prosciutto.
On a side not, I’m not sure how efficient you guys are in the kitchen but I can’t seem to figure out how to make an omelet… It always just turns into scrambled eggs once I attempt to flip it! I’ll get it down someday.
This recipe makes one serving but it’s super easy to make more (obviously, this is me we’re talking about). I love making eggs after a morning workout, especially since I usually don’t eat enough protein unless I go out of my way to eat more #carblover
2 slices of sourdough bread
2 large eggs
Freshly grated Parmesan cheese
Prosciutto (I used two slices of prosciutto since I find it a little too rich if I eat anymore at one time)
- Set your stovetop to medium-high heat and heat up your frying pan. Once hot, melt butter and then add whisked eggs and cook until yellow and fluffy.
- While the eggs are cooking, slice your bread and toast until a gold brown color. You can either butter toast, like I did, or you can drizzle with olive/truffle oil if you’re feeling more ambitious.
- Place eggs on top of toast, and then the prosciutto on top of that. Feel free to sprinkle on as much parmesan cheese as your heart desires. I’m a big cheese fan so I probably took that too much to heart.
And that’s it! Simple but gourmet enough to impress friends or just make yourself proud for not eating cereal for breakfast again.