Ingredients for Mediterranean Eggs
- Unsalted Butter
- Olive Oil
- Cherry Tomatoes
- Button Mushrooms
- 4 large eggs
- Basil Leaves
- 2 tablespoons heavy cream
- Salt
- Fresh Ground Black Pepper
- Parmesan Cheese
- Country Bread
- 4 slices prosciutto
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How to Make Mediterranean Eggs
- Heat the butter and olive oil in a large non-stick pan over medium heat. Add the chopped tomatoes and sliced mushrooms and sauté for 5-7 minutes, until softened.
- While the vegetables are cooking, whisk together the eggs, fresh basil, heavy cream, salt, pepper, and Parmesan cheese in a bowl.
- Pour the egg mixture into the pan with the tomatoes and mushrooms. Gently scramble the eggs, stirring occasionally, until cooked through but still slightly moist (about 5-7 minutes).
- While the eggs cook, toast or grill the bread slices to your desired level of crispness.
- In a separate small pan, pan-fry the prosciutto slices over medium heat until they become crispy. This should take approximately 2-3 minutes.
- To serve, place a slice of toasted bread on each plate. Top with a generous portion of the scrambled eggs, followed by a slice of crispy prosciutto.
- Garnish each serving with a fresh sprig of basil and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
33g
Fat
67g
Carbs
15g
