Our Favourite Recipes
Basil Pesto Scrambled Eggs with Crispy Prosciutto
Eggs and bacon, Italian style. This scrambled eggs recipe is total game-changer – and it couldn't be easier! Simply stir in Sacla' Classic Basil Pesto as your eggs start to cook, and serve with Parmesan and crispy fried prosciutto ham.
Buon Appetito
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
Method
- Heat a large non-stick frying pan over a medium heat
- Fry the prosciutto for a couple of minutes on each side until it's crisp and golden at the edges
- Transfer to a warm plate
- Toast ciabatta while you cook the eggs
- Lightly beat the eggs and milk together and season
- Melt the butter in prosciutto pan, and turn heat to low-medium
- Pour in the eggs and top with the Sacla’ Pesto
- When eggs start to set on the bottom, gently stir with a spatula
- Tip the cooked eggs onto buttered ciabatta and top with Parmesan
- Serve with prosciutto and basil or chives scattered on top, and season well
