Italian Prosciutto Soft Scrambled Egg Toast

Prosciutto, Italy’s beloved dry-cured ham, meets a silky soft scramble in this elevated breakfast toast. Creamy eggs enriched with Parmesan rest on thick sourdough, finished with crisp prosciutto and peppery arugula.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 485 cal
• 28g protein
• 32g carbs
• 27g fat

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough bread
• 4 large eggs
• 4 thin slices prosciutto
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp whole milk
• 2 tbsp chopped fresh chives
• 1 tsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup baby arugula

Instructions

1. 1Preheat a large nonstick skillet over medium-low heat and warm a separate small skillet over medium heat for the prosciutto. Place the bread slices in a toaster or under a broiler set to high and toast until deep golden and crisp on the edges, about 2 to 3 minutes per side if broiling.
2. 2Add the olive oil to the small skillet, then lay in the prosciutto slices in a single layer. Cook until the edges curl and turn lightly crisp and translucent, about 1 to 2 minutes per side, then transfer to a paper towel-lined plate.
3. 3Crack the eggs into a medium bowl, add the milk, the salt, and a few grinds of black pepper, then whisk vigorously until the mixture is completely uniform and slightly frothy.
4. 4Melt the butter in the large nonstick skillet over medium-low heat until it foams and smells nutty but does not brown. Pour in the egg mixture and let it sit undisturbed for 20 seconds until the edges just begin to set.
5. 5Using a silicone spatula, gently push the eggs from the edges toward the center in slow sweeps, tilting the pan so uncooked egg fills the empty spaces. Continue this motion for 2 to 3 minutes until the eggs form soft, glossy curds that still look slightly wet.
6. 6Remove the skillet from heat immediately, sprinkle the Parmesan and most of the chives over the eggs, and fold once or twice so the cheese melts into creamy streaks. The residual heat will finish cooking the eggs to a custardy texture.
7. 7Place two toast slices on each plate. Pile the soft scrambled eggs evenly over the toast, drape the crisp prosciutto on top, and scatter the arugula and remaining chives. Finish with an extra grind of black pepper and serve right away while the eggs are still warm and silky.