- 8 large eggs
- 2 tablespoons milk
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/4 cup finely diced fontina cheese
- 1/4 cup finely shredded prosciutto
- 1 tablespoon finely chopped chives, for garnish
- In a medium bowl whisk the eggs to combine. Put a fine strainer over another mixing bowl and strain the eggs, making sure that the albumen (the white stringy part) remains in the strainer. Add the milk salt and pepper to the eggs and stir to combine.
- In a medium non-stick saucepan, melt the butter on medium heat. Add the eggs and with a wooden spoon or high heat plastic spatula, stir continually. When the eggs begin to curd, keep stirring about 2 to 3 more minutes or until the eggs are very creamy. Add the cheese and prosciutto and continue cooking until the eggs are still creamy but not dry, or until desired consistency is reached, about 2 to 3 more minutes. Turn into a shallow bowl and garnish with chives. Serve immediately.
- Use a nonstick pan for ease in cooking.
- You can vary the cheese by substituting cheddar, Swiss or even goat cheese for the fontina.
- Crispy bacon or pancetta would make a fine substitute for the prosciutto. Remember you need to cook them first and then cut into bite-size pieces.
- Add sauteed leeks or onions, mushrooms or diced tomatoes instead of the prosciutto for a vegetarian dish.
- Serve these elegant scrambled eggs with warm homemade muffins and mugs of coffee with steamed milk. A winter fruit salad with grapes, apples, pears and persimmons would be a perfect accompaniment.
- A video that shows how to make this recipe can be found here.
Serves 2 to 3 people.