I’m always looking for great brunch recipes – I have entire board on Pinterest dedicated to hosting an amazing brunch even. However, I certainly don’t host brunch as often as I’d like! Brunching with friends is so much fun – cook together, enjoy your food as you go, get the kids involved in the process – make a day of it!
Over the years I have collected a couple of Williams-Sonoma cookbooks – one of them is called Williams-Sonoma Complete Outdoor Living Cookbook and it was published in 2002. What I love about this cookbook is that it shares recipes for every season of the year and focuses on enjoying your meals outside.
This one is no different. Do your prep work in advance of your brunch (dice fontina and chives and shred prosciutto) then you’ll need to take a few minutes to pull it together in the kitchen. Grab a friend and your Bloody Marys – it will be fun! Serve them alongside some rye toast or even some pumpkin muffins as suggested in the cookbook – perfect for fall.
If you are serving a large crowd, this is an easy dish to double or even triple. I hope you do some brunching with friends this fall as the weather starts to cool off – either planned or impromptu, you are guaranteed to have a good time.
- 8 eggs
- 2 tablespoons milk
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- ¼ cup finely diced fontina cheese
- ¼ cup finely shredded prosciutto
- 1 tablespoon finely chopped fresh chives
- In a bowl, whisk the eggs until blended. Add the milk, salt, and pepper and stir to combine.
- In a saucepan over medium heat, melt the butter. Add the eggs and, using a wooden spoon, stir continuously. As the eggs begin to form curds, keep stirring until very creamy, about 3 minutes longer. Add the cheese and prosciutto and continue stirring until the eggs form thicker curds but are still creamy, 2-3 minutes more, or until desired consistency is reached.
- Turn the eggs into a warmed shallow bowl and garnish with the chives. Serve immediately.