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Scrambled eggs with Parma ham

Method

  • Lightly beat the eggs with a little seasonings, the parsley and cream.
  • Then melt the butter in a non-stick pan and scramble the egg mixture, folding the curds into the centre as you do so and removing the pan from the heat just before ready.
  • Arrange the prosciutto slices on individual plates, top with a good mound of scrambled eggs and serve with the toast on the side.

Ingredients

  • 6 large eggs
  • sea salt & freshly ground pepper
  • 1 tspn chopped fresh parsley
  • a slurp of cream (or milk)
  • a dollop of butter
  • 4 slices Parma ham (or prosciutto)
  • 1-2 thick slices of sourdough bread, grilled or toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm