Sunday, August 7, 2011

Creamy, Lemony Eggs with Prosciutto

I ran across this recipe while searching for something to do with my leftover prosciutto. I love creamy scrambled eggs and the method for these results in a perfect velvety texture. I roughly scaled the recipe down for 2, but the original which serves 4 is included below. Don't forget the chives! The chives provide the perfect counterbalance to the lemony eggs!

One year ago: Corn and Tomato Gratin

Creamy, Lemony Eggs with Prosciutto (from Radically Simple)

170g thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
zest of 1 lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
3 tbsp chopped fresh chives

1. Line centers of 4 large plates with overlapping slices of prosciutto.
2. Combine eggs and whites and whisk until thoroughly mixed.
3. Add zest, juice, salt, and pepper and mix well.
4. Bring several inches of water to a boil in the bottom of a double boiler (I always make my own with a small pot and metal mixing bowl). Reduce heat to a simmer.
5. Melt 1 tbsp butter in top of double boiler.
6. Add eggs. Cook, stirring with a rubber spatula and adding remaining 1 tbsp butter as you go, until eggs have thickened and formed curds, up to 10 minutes.
7. Spoon eggs onto prosciutto and garnish with chives.

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