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.
1
In a pan, heat the butter over low heat.
- 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.
- Chicken egg: 2 pieces
- Cream 20% fat: 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.
- Tomatoes: 1 piece
- Prosciutto: 30 g
