Scrambled Eggs with Prosciutto and Chives

A nice twist on the classic favorite! This was my Sunday breakfast experiment and it turned out great. Prosciutto and eggs? What’s not to love?

Ingredients (for 2 servings)

4 slices of prosciutto, chopped into small pieces

4 large eggs

Few spring of fresh chives, chopped

1/2 – 1 tablespoon butter

1 tablespoon creme fraiche


1. Whisk the eggs. Heat butter in a skillet on medium heat until it bubbles, add prosciutto and cook until slightly brown.

2. Add the egg mixture and turn the heat to low. When eggs begin to set, start scraping them with a spatula or wooden spoon from the edge of the skillet to the center, forming large soft curds. Continue scraping until the eggs are cooked for your taste, I like them soft,  so I only cook them for a couple of minutes. When the eggs are almost done, add creme fraiche,  chopped chives and pepper to taste, mix thoroughly and serve.  No salt should be needed as the prosciutto is quite salty.


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