Cream Cheese and Chive Scramble with Prosciutto Recipe

• 10 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons finely chopped chives, plus 1 teaspoon for garnish
• 1/4 cup whole milk or water
• 2 1/2 tablespoons unsalted butter
• 4 ounces cream cheese, cut into small cubes
• 8 thin slices prosciutto

1. Combine eggs, salt, pepper, chives, and milk or water in a large mixing bowl and whisk until well blended.
2. Melt butter in a large frying pan over low heat. When it foams, pour egg mixture into the pan and stir gently until eggs thicken and begin to set, about 3 to 5 minutes. Distribute cream cheese over eggs and stir to incorporate.
3. Continue cooking, stirring occasionally, until eggs have reached desired doneness, about 3 to 5 minutes more. Remove from heat. (The eggs will continue to cook in the pan.)
4. For each serving, place two slices of prosciutto on a plate, just overlapping each other lengthwise. Place a quarter of the eggs toward one end of the prosciutto pieces. Wrap the loose end of the ham over top of the eggs (so that it resembles a burrito); top with a sprinkling of chives. Repeat with remaining prosciutto slices and eggs. Serve immediately.

Beverage pairing: Ermacora Tocai Friulano, Italy. Some of Italy’s best prosciutto comes from Friuli, the origin of this supple, crisp white wine made from the indigenous Tocai grape. The wine has spine but is gentle enough to pair personably with this easygoing dish.