4 slices of prosciutto, not shaved, but deli thin or packaged
Drizzle of EVOO, extra virgin olive oil
1 Tablespoon parmigiano-reggiano cheese, a sprinkle
1/4 – 1/2 cup fresh spinach or baby kale
2 basil leaves
1 garlic clove, cracked from its skin
Salt and pepper
1 piece of good-quality bread, toasted
1-2 Tablespoons butter
Place prosciutto slices in a single layer between paper towels. Place on a plate and microwave on high for 2 minutes and let sit. The prosciutto will crisp up upon sitting.
In a blender, add the eggs, EVOO, parmigiano-reggiano, spinach, basil, garlic, salt and pepper and let rip for about 30 seconds.
Place a small nonstick skillet over medium-low to medium heat, add butter. Pour in the scrambled egg mixture and scramble the eggs until desired doneness.
To serve, place the scrambled eggs over the toast and top with crispy prosciutto.
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