Cream Cheese and Chive Scramble with Prosciutto
Thin slices of prosciutto wrapped around creamy scrambled eggs make up this simple, yet fancy-looking, breakfast dish. Try it for Father’s Day or any other special occasion, served alongside Brazilian-style French toast and marinated mango.
Game plan: If you prepare the scramble without the prosciutto, you may need to increase the amount of salt to compensate.
This recipe was featured as part of our Father’s Day Breakfast menu.
- 10 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped chives
- 1/4 cup whole milk or water
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 4 ounces cream cheese, cut into small cubes
- 8 slices prosciutto (they should be thin, but not so thin you can see through them)
- 1Combine the eggs, pepper, 3 tablespoons of the chives, and milk or water in a large mixing bowl and whisk until the eggs are broken up and well blended.
- 2Melt the butter in a large nonstick frying pan over low heat until foaming. Pour in the egg mixture and let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 4 to 5 minutes. Add the salt, distribute the cream cheese over the eggs, and stir to incorporate.
- 3Continue cooking, stirring occasionally, until the eggs have reached your desired doneness. Remove from the heat. (The eggs will continue to cook in the pan.)
- 4For each serving, place 2 slices of the prosciutto on a plate, just overlapping each other lengthwise. Place a quarter of the eggs crosswise toward one end of the prosciutto pieces. Wrap the loose end of the proscuitto over top of the eggs (so that it resembles a burrito) and top with a sprinkling of the remaining tablespoon of chives. 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.
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