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Rustic Eggs With Prosciutto
4 slices rustic bread, about 1/2" thick
1 tablespoon clarified butter or olive oil
1 garlic clove, cut in half
6 eggs, room temperature
2 tablespoons butter, divided
1/4 teaspoon salt
1 pinch freshly ground white pepper
4 slices prosciutto
Brush the bread slices with clarified butter or olive oil.
Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes.
Rub each slice with the cut garlic clove and set aside.
Whisk together the eggs, 1 tablespoon butter cut into small pieces, the salt and white pepper. Melt the remaining 1 tablespoon butter in a 9 inch nonstick skillet over low heat.
Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes.Continue to cook, stirring almost constantly, until the eggs become creamy, with a 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 the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.
Divide the eggs onto the toasted bread and spread over each slice.
Top each serving with a slice of prosciutto.
Serves 4.
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Rustic Eggs With Prosciutto
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Category: Recipes
Prep Time: Cook Time: Total Time:
Rustic Eggs With Prosciutto
4 slices rustic bread, about 1/2" thick
1 tablespoon clarified butter or olive oil
1 garlic clove, cut in half
6 eggs, room temperature
2 tablespoons butter, divided
1/4 teaspoon salt
1 pinch freshly ground white pepper
4 slices prosciutto
Brush the bread slices with clarified butter or olive oil.
Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes.
Rub each slice with the cut garlic clove and set aside.
Whisk together the eggs, 1 tablespoon butter cut into small pieces, the salt and white pepper. Melt the remaining 1 tablespoon butter in a 9 inch nonstick skillet over low heat.
Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes.Continue to cook, stirring almost constantly, until the eggs become creamy, with a 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 the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.
Divide the eggs onto the toasted bread and spread over each slice.
Top each serving with a slice of prosciutto.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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