Grilled Prosciutto with Pesto Scrambled Eggs


  • 4 slices Prosciutto ham
  • 4 thick slices Ciabatta
  • 4 Eggs, large
  • 100ml Milk
  • 1 large knob Butter, plus extra for toast
  • 2 tbsp Sacla’ Classic Basil Pesto
  • A handful of grated Parmesan
  • Basil leaves or chopped chives to serve
  • Salt
  • Black pepper


  1. Heat a large non-stick frying pan over a medium heat
  2. Fry 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
Serves: 2Cooking time: Share recipeReview this recipe


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