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Scrambled Eggs with Prosciutto recipe

Scrambled Eggs with Prosciutto recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A wonderful recipe, which is a meal in itself. Enjoy as a main course or a side dish with rice.

Quebec, Canada

3 people made this

IngredientsServes: 4

  • 1 head broccoli, cut into florets
  • 6 eggs, beaten
  • 4 tablespoons milk
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1/2 teaspoon salt
  • 4 dried scallops, soaked and finely chopped
  • 6 slices prosciutto, finely chopped
  • salt, to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Blanch the broccoli in boiling water for 3-5 minutes. Drain and transfer to a serving dish.
  2. In a small bowl, beat together the eggs and milk. Set aside.
  3. Heat a frying pan with 1 tablespoon oil over high heat. Saute the onion and salt until soft, 3-4 minutes. Add the scallops and prosciutto, stir until fragrant, about 2-3 minutes.
  4. Stir in the egg and mix well. Turn the heat off and stir the egg until fully scrambled, but not over-cooked. Adjust the seasoning accordingly. Pour over the broccoli and serve.


Dried scallops can be purchased at Oriental speciality stores.

See it on my blog

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Reviews in English (1)

Parmesan Eggs in A Hole with Crispy Prosciutto

One of the biggest things I love about cooking is that you can take some of the most basic ingredients and turn them into something so delicious. So tasty. So gourmet. Trust me, you’ll feel all of those things once you make Parmesan Eggs in a Hole with Crispy Prosciutto. It is so good and so easy! You only need 5 ingredients for the gourmet meal and it’s perfect for breakfast, lunch, and dinner.

Parmesan Eggs in A Hole with Crispy Prosciutto

4 pieces of prosciutto, cut in threes
4 tablespoons butter
4 slices of bread (sourdough is excellent for this)
4 eggs
1/2 cup parmesan, shredded
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 400 degrees. Place prosciutto pieces on a parchment-lined baking sheet, making sure they don’t touch. Place the baking sheet in the oven and cook for 5-6 minutes. Remove from oven and allow to cool. The prosciutto will continue to crisp up as it cools.

Heat a large skillet to medium heat. Using a small round biscuit cutter, cut a hole in each slice of bread being careful to keep bread intact. Add butter to pan and place slices of bread into a pan with melted butter. After toasting bread for 1-2 minutes crack an egg into the hole cut in each piece of bread. Season egg with salt and pepper and allow to cook for an additional 2-3 minutes. Flip bread slices, season with salt and pepper and cook for approx 3 minutes. During the last minute of cooking, sprinkle shredded parmesan cheese on top of each slice of bread. Flip bread and toast cheese for approx 20 seconds.

To serve, lay crispy prosciutto on top of toasted egg bread and devour. A couple of slices of avocado is an excellent addition.

Scrambled eggs with porcini and prosciutto

Soak the dried porcini in plenty of hot water until soft. Drain, rinse well and check for any grit, then roughly chop.

Heat a large nonstick frying pan and melt half the butter. Once it's stopped sizzling, add the beaten eggs and lower the heat. Cook the mixture slowly, stirring occasionally, for 8-10 minutes. When it's almost cooked, but still creamy, remove from the heat and mix in the chopped porcini, the rest of the butter and the handful of cheese. Mix lightly and check the seasoning.

Griddle or toast the slices of sourdough, then rub with rosemary sprigs to flavour the bread. Tip the scrambled eggs on to the plates and add the prosciutto. Scatter with the extra parmesan and serve with the rosemary bruschetta and the extra rosemary to garnish.

Scrambled Eggs With Prosciutto

It’s hard to compete with deep-fried cotton candy. But that’s pretty much what I face each Sunday morning, as the girls plead for a trip to Dunkin’ Doughnuts.

So this weekend I pulled out the secret weapon. Prosciutto bits. Like bacon bits, but better.

And better than doughnuts. I rule.


prosciutto bits
extra sharp cheddar cheese
bacon fat (not pictured)


In a non-stick pan over high heat, melt one or two tablespoons of bacon fat. If you don’t already filter and store yours, follow that link. Seriously. It’s good stuff.

Crack the eggs directly into the hot pan. (I showed how to do the one-handed thing in the baked mac and cheese post.)

I used to crack mine into a bowl and stir them before adding to the pan. I finally realized all I was doing was making another bowl and fork that I’d have to wash when I’m done. And doing it this way makes the eggs more interesting anyway — little bits of white mixed in with the yellow. Makes it obvious it’s not some pre-mixed egg-like thing from a box.

Crack the yolks, if they survived the drop into the pan, and stir everything up. You don’t need to whip it like you’re making an omelet.

Once the eggs start to firm up, add the prosciutto bits.

Keep stirring the eggs, and breaking up big pieces, until they are almost completely cooked. If they still look wet and shiny, they’re not quite done yet. When they look mostly dry, turn off the heat and add the cheese. Don’t worry about exact measurements. My rule of thumb is that the amount of cheese should be no more than half the amount of eggs. (Yes, that’s a lot of cheese.)

Stir the cheese in with the eggs. The heat from the eggs should be enough to melt the cheese. You don’t want to leave it on the heat and have the cheese get all runny and separate from the eggs.

Turn the finished eggs out onto your nicest plates for a classy presentation.

Hey, this was for an 8-year-old and a 5-year-old. These are their nicest plates.

Unlike my usual advice to clean up immediately, when making this I’ll leave the pan and all the ingredients on the stove. They almost always ask for more.

Speaking of eating at home vs. eating out, my 8-year-old realized this weekend that we have chicken tenders, we have apples, we have chocolate milk. She can have a whole kids meal at home. If I can teach them that a home-cooked meal is a treat, and eating out is what you do when you don’t have time for anything good … then I’ll believe I’ve made the world a slightly better place.

How Long Do Egg Cups Last?

If stored properly, in an air tight container. These Egg Cups will last 5-7 days in the refrigerator or 3 months in the freezer.

When you are ready to devour these egg cups, which trust me, you will be. Place the egg cups on a plate and microwave in 30 second increments until they are at your desired temperature. If you cooked the yolks till runny, as the directions below, they will still be runny!

These Prosciutto Baked Egg Cups have solved a breakfast issue for my husband. Most mornings he is running out the door and doesn&rsquot grab anything to eat. But when I make these, at least now he has something he can take into work with him besides a yogurt or granola bar.

A great source of protein with 10 grams in each cup, an easy flavorful breakfast on hand at a moments notice. Even my son loved these, but he also loves eggs over easy. 🙂 haha &hellip no scrambled for that boy! Just like his momma.

If you&rsquore in the market for an easy breakfast that&rsquos high in protein these Baked Egg Cups are it! Plus it&rsquos easy meal prep for the week.. and we are all about pressing the &ldquoEasy Button&rdquo over here.

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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.

Tips for Christmas, Eggs, and Pork

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Perfect Boursin Scrambled Eggs

With Prosciutto

Adapted from Buvette – Oeufs Brouillés

[one_half padding=𔄢 20px 0 0″] For the eggs:
3 large eggs
2 Tb unsalted butter
1 1/2 Tb Boursin cheese, crumbled
Maldon salt
few cracks fresh black pepper

grilled country bread
slices prosciutto
parmesan cheese
[/one_half][one_half_last padding=𔄢 0 0 20px”] 1.Whisk the eggs in a bowl until large air bubbles form as you whisk.
2. Melt 1 Tb of butter in a small heavy bottom sauce pot over medium heat. The less surface area the eggs have against the heat the better they cook.
3. Pour the whisked eggs into the pot and cook while stirring with a wooden spoon constantly. Make sure to scrape all around the bottom of the pot and along the sides.
4. “Do not turn the heat up – you want the eggs to cook gently and lovingly and not take on any color. You are looking for a mixture that’s cooked through, but still loose enough to pour.” – Buvette
5. Once you see that the eggs pull away from the pot when you run the spoon through and have formed “small curds”, take them off the heat immediately.
6. Stir the remaining 1 Tb of butter and the crumbled Boursin cheese into the eggs.
5. Plate over a piece of grilled country bread, season with Maldon salt and black pepper. Fold a piece or two of prosciutto over the eggs and grate parmesan cheese over top. Enjoy!

Recipe: Slow-scrambled eggs with prosciutto

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.

2. Whisk together the eggs, 1 tablespoon butter cut into small pieces, the salt and white pepper.

3. 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.

4. 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.

5. 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.

6. Divide the eggs onto the toasted bread and spread over each slice. Top each serving with a slice of prosciutto.

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.

What Goes Well with Scrambled Eggs? 13 Banging Options

Which came first: The chicken or the egg? Well, as breakfast is the most important meal of the day, and when it comes to breakfast, eggs are king, probably the latter.

If you&rsquove ever sat down in a diner and tried to compute the overwhelming array of egg formats, you&rsquoll know that you&rsquore never short on new things to do to an egg. These protein-packed little wonders are available fried, over easy, poached, hard-boiled, and, obviously, scrambled.

To keep you from getting bored by your usual recipe, we&rsquove pulled together spicy, salty, and savory combinations to make eggs a culinary headliner.

There&rsquos no law stopping you from adding scramblies to your lunch or dinner either. They&rsquore so versatile that you might have to talk yourself into meals without scrambled eggs.

This being said, try not to over-egg it (sorry). Eggs are one of nature&rsquos most abundant sources of cholesterol, but a weirdly low number of studies have linked egg consumption to heart disease. Blesso CN, et al. (2018). Dietary cholesterol, serum lipids, and heart disease: Are eggs working for or against you?

Not eggs-actly what you were egg-specting, was it? (You can take my frittatas, but you will never, ever take my egg puns.) Combining scrambled eggs with nutritious, tasty ingredients can make them a healthy option at any time of day.

We&rsquoll guide you through this beautiful forest of eggs, and your stomach (and wallet) will thank you.

For those who want a little fromage in their scrambled egg experience&hellip

1. Goat cheese scrambled eggs with pesto veggies

We&rsquore not exaggerating when we say this recipe has all the best things:

  • goat cheese ✅
  • pesto ✅
  • sun-dried tomatoes ✅
  • kale ✅
  • pumpkin seeds ✅
  • scrambled eggs ✅✅✅✅✅✅✅

Make the crunchy kale salad on the side, or sauté the veggies and cook them with the eggs. The tangy, creamy cheese and fresh, fragrant pesto are an A+ combo. Goat cheese and pesto are the GOAT and the besto.

For more inspired meal choices with goat cheese that go beyond salads, look no further.

2. Spinach and feta breakfast quesadillas

Share on Pinterest Photo: Sweet Peas and Saffron

Breakfast quesadillas are an underrated morning meal. (We know this could probably live in the Mexican-inspired section of this article, but it&rsquos as cheesy as it is Mexican, and we love it for both reasons. Like the &ldquoDesperado&rdquo movies.)

Make the same day or cook up a few and freeze to eat throughout the week. This one is filled with bell peppers, onions, and spinach, plus feta and gooey mozzarella.

The mozzarella helps hold the quesadilla together, as well as adding extra stringy, cheesy gloopiness. Which is the absolute best kind of gloopiness.

Try a whole-wheat or veggie-based tortilla for extra fiber. Here&rsquos a breakdown of whole grains and how to eat more of them.

3. Sausage, pepper, and cheese breakfast casserole

Have you tried the first seven options and found them so delicious that you wish they would last all week? Well, this filling breakfast casserole actually might.

Fill the bottom of a casserole dish with diced potatoes, sausage (we like the chicken or turkey versions), and bell peppers. People looking for a veggie alternative might want to replace the sausage with BBQ tempeh or soy-based sausages.

Throw some cheese and scrambled eggs on top of these, then bake everything in the oven for 35 minutes. Voilà! An easy, warm meal that will give you a heap of servings.

If casseroles make you deeply happy, here&rsquos how to make loads of different ones.

4. Crispy kale and smoked gouda tacos

Smoked gouda in the morning feels indulgent, but go ahead and treat yourself, because, hey, there&rsquos kale in here too!

(And yes, we&rsquove snuck more tacos into the &lsquocheesy&rsquo section. It&rsquos not our fault cheese is the meaning of life.)

This easy recipe has just five ingredients but ALL the flavors. Did we mention that warm pita bread is involved? Say hello to your new favorite breakfast.

Check out more amazing things you can do with pita bread here.

Here are some twists on classic breakfast plates that will have you raring to play chef while everyone else is rubbing gunk from the corners of their eyes.

5. Scrambled egg caprese avocado toast

Turn your scrambles into fresh caprese toast for a colorful, nutritious egg-stravaganza. (Yes, these puns are still happening. Deal with it.)

Top a toasted slice of crusty bread with avocado, eggs, and a handful of cherry tomatoes, and toss some shredded mozzarella and fresh basil on top.

BOOM! It&rsquos hearty enough to keep you full right up until the next meal and far kinder on your arteries than the nearest greasy bacon behemoth would be.

If you rushed to this recipe for the promise of tomatoes rather than scrambled eggs, here are more top-notch ways to work tomatoes into your weekly meal plan.

6. Scrambled eggs with smoked salmon

It&rsquos no bagel but certainly won&rsquot leave a hole in your appetite.

Put a spin on the classic bagel with lox by adding smoked salmon to scrambled eggs. A little onion, freshly chopped chives, and a pinch of salt and pepper make it taste even more like the real thing.

If you can&rsquot be without your bagel, don&rsquot worry &mdash the carbs won&rsquot hit your health too hard. If you&rsquore looking to cut down, maybe top a half bagel with all the above.

Salmon is also an excellent source of protein and omega-3 fatty acids. Salmon. (2019). (We have far more info on this powerful protein here.)

You can even squeeze in a little lemon juice for that extra citrus kick. Make sure this is one that lox into your meal plan for the week.

7. Rosemary and garlic egg white scramble

Sometimes you just want something simple. This recipe only has one whole-food ingredient &mdash egg whites &mdash but doesn&rsquot skimp on flavor thanks to the herbs and garlic.

Separate the whites from their yolky cousins and add them to a pan with 2 teaspoons of garlic and 1/2 teaspoon of dried parsley, rosemary, and oregano. Serve with warm whole-wheat toast and a sprinkle of salt.

Yes, this is essentially really fancy scrambled eggs on toast. So? It still absolutely pops with flavor. You can work out here whether cutting out yolks is the best thing for you and your breakfast.

8. Southwest scrambled eggs

Here&rsquos a Southwestern dish with so much flavor it&rsquoll make you forget that when some folks talk about &ldquothat good-good,&rdquo they&rsquore talking about weed and not scrambled eggs.

Dress up your scrambled eggs with these spicy Tex-Mex-inspired ingredients: black beans, green chiles, pepper jack cheese, tomatoes, and green onions.

You&rsquoll get a healthy serving of veggies first thing in the morning (or whenever really &mdash when is there a bad time for veggies?) and plenty of protein from the beans and eggs.

If you don&rsquot have taco sauce, you can use leftover enchilada sauce, pasta sauce, or hot sauce. Alternatively, learn to make your own spicy sauces here.

9. Maple bacon balsamic breakfast tacos

Wait, maple? Bacon? Tacos? OK, we&rsquore listening&hellip

Yes, this a little more extravagant than your typical weekday breakfast, and definitely a less healthy route to scrambled than many other options here. However, we all deserve a treat occasionally. And why shouldn&rsquot that treat involve maple bacon?

These breakfast tacos are actually simpler to make than they sound.

Sizzle up some green onions with scrambled eggs and put them inside warm corn tortillas. Top with bacon bits brushed with maple syrup (it&rsquos getting very hard to type with these drool-covered hands), a drizzle of balsamic vinegar and honey glaze, and fresh greens.

You&rsquoll feel like a top chef in no time. You&rsquoll also be cooking like one. If you want to know about keeping bacon on the healthy side, check out our recipes here.

Spinachy Soft Scrambled Eggs with Prosciutto

Cook your eggs slow and low for luxuriously creamy, yet dairy-free scrambled eggs. Top with prosciutto for a low-fuss, yet elevated brunch recipe.


  • 2 cups spinach leaves, roughly chopped
  • 4 eggs beaten
  • 1/2 tsp kosher salt
  • freshly ground pepper
  • pinch pepper flakes (optional)
  • butter
  • 6 slices prosciutto
  • olive oil for drizzling


In a small bowl, whisk together eggs, salt, some freshly ground pepper, and a pinch of crushed pepper flakes if using. Whisk for a few minutes, until they are light and fluffy, and even a bit bubbly.

In a large nonstick pan, heat a healthy amount of butter over medium-low, and add the spinach until it just begins to wilt. Spread the spinach around in an even layer in the pan.

Turn the heat to low, and add the egg mixture. Let the eggs set for about a minute, and begin to push the eggs toward the center of the pan, using a rubber spatula. At first, you will just be pushing around liquid. After a few minutes, small egg curds will begin to form.

Never stop pushing those little egg curds around. It might take 15 minutes (or more, depending on how hot your burner is). Continue to constantly push your egg mixture around until the curds are set. Even when the eggs are done, it might seem like they are too liquidy and still underdone &ndash they aren&rsquot!

Plate the eggs, and drizzle with a bit of olive oil (optional, but life changing in my opinion). Top with few slices of prosciutto and freshly cracked pepper. Enjoy immediately.