Slow-Scrambled Eggs With Prosciutto
- 4 slices rustic bread - (abt 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 di Parma
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.
This recipe yields 4 servings.
Each serving: 273 calories; 15 grams protein; 11 grams carbohydrates; 1 gram fiber; 19 grams fat; 9 grams saturated fat; 353 mg. cholesterol; 640 mg. sodium.