Mediterranean Eggs
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 4.92 ml unsalted butter
- 14.79 ml olive oil
- 300 g cherry tomatoes, quartered
- 200 g button mushrooms, roughly chopped
- 6 eggs
- 6 basil leaves, finely sliced
- 59.14 ml cream, low fat is fine
- salt, to taste
- fresh ground black pepper, to taste
- 14.79 ml freshly grated parmesan cheese
- 2 slice country bread (thick slices)
- 4 slice prosciutto
directions
- 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.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!