This post is dedicated to my mom, a woman with a talent for making a great meal with just a few simple ingredients.
When I was growing up, eggs were a big staple in our dinners. They were—and still are—a great way to stretch our meals and our dollars. We stirred them in soups, fried them with potatoes, and simmered them in tomato sauce. Breakfast was never that big a deal in our house, but on occasion, my mom would whip up some eggs on a Sunday morning. She’d scramble them with scallions, melt some cheese on a piece of toast, and serve them as an open-faced sandwich. I remember the first time I tried this. I was so surprised by how good it was! Eggs and scallions? How exotic! I remember liking it so much that I asked for another one.
Over time, this recipe evolved a bit. Apart from having a lot of eggs in the house, we also had a healthy supply of Italian cold cuts. I realize how this sounds, but trust me, we had a good system of balancing our thriftiness with the necessary splurges. To this day I would sooner spend money on food than any other necessity.
So with Italian meats on hand, we were able to elevate our breakfast sandwiches from time to time. With its salty, fatty, melt-in-your-mouth quality, prosciutto was—and still is—the perfect counterpoint to a bed of buttery scrambled eggs that are just barely cooked through.
The scallions are also best when prepared gently. By cooking them just as the butter melts in the pan, the flavor gets coaxed out of them without making them fry or burn. I love to pile the whole mess on a toasted english muffin. It’s just the right amount of bread with just the right amount of crunch. In the end, everything comes together as a pillowy, salty and rich mix of flavors. It’s a delicious combination of fancy and humble ingredients, making for a really special breakfast!
When scrambling your eggs, it’s important to err on the side of being slightly undercooked. They will continue to cook even after you turn off the heat.
3 large eggs
1 1/2 tbsp unsalted butter
salt, to taste
2 slices of prosciutto
1 english muffin
Crack 3 eggs into a bowl and beat until well combined (about 100-150 times). Set aside.
Place 1 tbsp butter into a cold frying pan and set it on the stove. Ignite the burner and set to medium-low. Slice the scallion into rounds and add them to the pan. Stir them around as the butter melts and allow them to cook for about three minutes, or until the butter begins to sizzle with seltzer-like bubbles. Add a pinch of salt. The scallions will be bright green and fragrant, but they should not be fried.
Add the eggs to the pan and allow them to sit for about 30 seconds. This will allow the bottom layer to cook. Begin folding the eggs gently, taking care to expose the runny parts to the hot surface of the pan for about 10 seconds at a time. It’s okay to smear them a little. After the eggs have been in the pan for about 60-80 seconds total, turn off the burner. The eggs should look a bit undercooked.
Toast the english muffin as you continue to stir the eggs around. Add a pat of cold butter* to the eggs, along with a small pinch of salt. Stir, and move the pan to a cold burner.
Place a small pat of butter on each half of the english muffin. Spoon the eggs onto the muffin halves. Top each half with a slice of prosciutto and eat immediately.
*Adding the cold butter helps to stop the cooking process