There are few things more classic than a breakfast of ham and eggs, but sometimes even a classic needs a makeover to keep it from getting in a rut. Here is a different take on classic ham and eggs that will very easily make you look like a culinary wizard to your family and friends.
This recipe will feed 4, but is very easy to adapt to more or less people.
8 eggs (let them sit on the counter for 30 minutes to warm up to room temp)
1/8 cup of milk
4 or 5 nice slices of prosciutto (substitute pancetta, any variety of ham, or Canadian bacon, if you want)
1 large tomato
3 or 4 fairly large fresh basil leaves
4 tbsp shredded Parmesan cheese
2 tbsp good extra virgin olive oil
1 tbsp balsamic vinegar
pinch of dried Italian seasoning
salt and pepper
Slice or rip the prosciutto into bite sized pieces and cook in a small amount of olive oil over medium heat in a non-stick pan. The plan is to get the meat hot and with just the slightest amount of crispiness around the edges. While prosciutto is cooking, beat the eggs and the milk together.
Lower the heat to med-low. Rub the Italian seasoning between the palms of your hand to release the oils and mix into eggs. Pour eggs into pan and stir constantly until it thickens to the consistency of a thin custard and turn heat back to medium. Season with salt and pepper. Stir and cook until set, but still moist. The residual heat will finish the cooking process. Immediately top with Parmesan cheese, the tomato topping, and little drizzle of olive oil.
Seed and dice the tomato. Roll the basil leaves and cut into chiffonades. Mix the tomatoes, basil, and balsamic vinegar together.
This sounds like way more work than it is. I made this for breakfast this morning and it took about 15 minutes from start to finish. This would make a great dinner meal, as well. Not that I have anything against breakfast wine, but for dinner this would taste great with a well balanced Chardonnay or Viognier.