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Adapted from Huey's recipe of the same name. Huey (Iain Hewitson) is an Australian chef who has written several books and whose highly popular TV cooking show appears twice daily. A tasty breakfast or brunch dish.
- 1 teaspoon unsalted butter
- 1 tablespoon olive oil
- 300 g cherry tomatoes, quartered
- 200 g button mushrooms, roughly chopped
- 6 eggs
- 6 basil leaves, finely sliced
- 1⁄4 cup cream, low fat is fine
- salt, to taste
- fresh ground black pepper, to taste
- 1 tablespoon freshly grated parmesan cheese
- 2 slices country bread (thick slices)
- 4 slices prosciutto
- Heat the butter and oil in a large non-stick pan and sauté the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
- At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
- Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
- To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.
This is delcicious! Made this for me for breakfast so I halved the recipe. Made for Gimme 5 tag.
I made this for breakfast, cut down to one serving. I used bacon instead of prosciutto, and a little more mushrooms. This isn't something I can make often due to calorie and fat restrictions, but this is nice for a special occassion. Delicious breakfast. Made this for Everyday is a Holiday tag.
iloved this for breakfast.dee