Scrambled eggs with pesto and prosciutto

1 serving

5 minutes

Scrambled eggs with pesto and prosciutto is an elegant blend of simplicity and sophistication in Italian cuisine. Airy, tender eggs enriched with cream acquire a velvety texture, while the aromatic pesto sauce brings fresh herbal notes of basil, garlic, and cheese. Prosciutto adds a noble salty touch, creating a harmonious balance of flavors. This breakfast awakens a taste for life, filling the morning with warmth and richness of Mediterranean aromas. The dish is served with juicy slices of fresh tomatoes that add a light acidity and refresh the composition. Perfect for a leisurely breakfast with a cup of aromatic espresso, reminiscent of the sunny streets of Italy where food is not just a meal but an art of enjoyment.

Energy value per serving

• Calories: 701.6
• Proteins: 26.1g
• Fats: 61.5g
• Carbohydrates: 9.6g

Ingredients

• Butter: 20 g
• Chicken egg: 2 pc
• Cream 20%: 100 ml
• Salt: pinch
• Pesto: 1 tsp
• Tomatoes: 1 pc
• Prosciutto: 30 g

Cooking steps

1. In a pan, heat the butter over low heat.

   Required ingredients:

   • Butter: 20 g

2. Crack the eggs into a bowl, lightly whisk them, add cream and salt. Mix again and pour into heated oil. Use a spatula to pull the edges of the omelet towards the center, then stir vigorously. After 40 seconds, remove the omelet from heat and add pesto.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cream 20%: 100 ml
   • Salt:  pinch
   • Pesto: 1 teaspoon

3. Slice the tomato and place it on a plate. Top it with fried eggs and garnish with slices of prosciutto. Season with freshly ground pepper.

   Required ingredients:

   • Tomatoes: 1 piece
   • Prosciutto: 30 g