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Slow-Scrambled Eggs With Prosciutto


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  • 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


Servings 4


Step 1

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.

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