Slow-scrambled eggs with prosciutto

Time Total time: 20 to 30 minutes
Yields Serves 4
Slow-scrambled eggs with prosciutto
(Los Angeles Times)

Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes. Rub each slice with the cut garlic clove and set aside.


Whisk together the eggs, 1 tablespoon butter cut into small pieces, the salt and white pepper.


Melt the remaining 1 tablespoon butter in a 9-inch nonstick skillet over low heat. Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes.


Continue to cook, stirring almost constantly, until the eggs become creamy, with a texture resembling small-curd cottage cheese. Continue cooking and stirring until they begin to thicken and become less glossy but are not quite done, 8 to 15 minutes.


Remove the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.


Divide the eggs onto the toasted bread and spread over each slice. Top each serving with a slice of prosciutto.

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