Project Description
Fetta Scrambled Eggs with Roasted Tomatoes & Prosciutto
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Prosciutto can be omitted for a vegetarian option. • Spinach makes a delicious addition to this recipe, if desired.
Ingredients:
- 4 slices prosciutto
- 8 free range eggs, lightly beaten
- 1/2 cup milk
- 2 tbs chopped chives
- 180g Lemnos Fetta, crumbled
- 25g butter
- 8 slices toasted sourdough or ciabatta bread
- 350g truss cherry tomatoes, roasted and kept warm
Method:
- Place prosciutto onto a baking tray and cook under a hot grill until golden and crisp. Allow to cool slightly before breaking into long strips. Set aside.
- Whisk eggs, milk and chives together in a bowl. Stir in fetta. Melt butter in a heavy based non-stick frypan until just bubbling. Reduce heat and add egg mixture. As eggs begin to set, stir gently, tilting the frypan until eggs have formed soft creamy curds.
- Serve scrambled eggs on toasted bread, accompanied with tomatoes and prosciutto.
