INGREDIENTS 

• 4 slices Prosciutto ham
• 4 thick slices Ciabatta
• 4 eggs, large
• 100ml milk
• 1 large knob of butter, plus extra for the toast
• 2 tbsp. Sacla’ Classic Basil Pesto
• 1 handful grated Parmesan
• Basil leaves or chopped chives to serve
• Salt & black pepper to taste

INSTRUCTIONS 

1. Heat a large non-stick frying pan over a medium heat
2. Fry the prosciutto for a couple of minutes on each side until it's crisp and golden at the edges
3. Transfer to a warm plate
4. Toast ciabatta while you cook the eggs
5. Lightly beat the eggs and milk together and season
6. Melt the butter in prosciutto pan, and turn heat to low-medium
7. Pour in the eggs and top with the Sacla' Pesto
8. When eggs start to set on the bottom, gently stir with a spatula
9. Tip the cooked eggs onto buttered ciabatta and top with Parmesan
10. Serve with prosciutto and basil or chives scattered on top, and season well