Truffle scrambled eggs with prosciutto on sourdough

This technique for making scrambled eggs is a popular method taught to apprentice chefs and even managed to convert my wife who previously did not enjoy eating eggs. Add a drizzle of truffle oil and prosciutto to give this simple breakfast a luxurious upgrade.

Truffle scrambled eggs with prosciutto on sourdough Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Egg-Speriment

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Ingredients

• 5 slices prosciutto
• 4 slices sourdough bread
• 4 eggs
• 2 tbsp butter
• 1 tbsp chives, optional
• salt and black pepper
• truffle oil, for drizzling

Instructions

1. Place slices of prosciutto under the grill and cook until done to your liking. Heat a grill pan over medium-high heat and toast the sliced sourdough.
2. In cool saucepan, combine the butter with the eggs and place over medium heat. Cook, stirring with a spatula to scramble the eggs and butter constantly until it begins to firm. Avoid overcooking the eggs by removing the pan from the heat to stir and maintain moisture. You are aiming for just under-done as it will continue to cook off the heat.
3. Once the toast is cooked, the prosciutto should be ready.
4. To serve, butter the toast, top with prosciutto and scrambled egg. Top with chives, salt and pepper and a drizzle of truffle oil.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Egg-Speriment

Watch The Full Episode Here

G

Watch The Full Episode Here

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