Scrambled Eggs with Chives, Fontina, and Prosciutto

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. 

Scrambled Eggs with Chives Fontina and Prosciutto-1 watermark

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. 

 

Scrambled Eggs with Chives, Fontina, and Prosciutto
Serves 4
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Ingredients
  1. 8 eggs
  2. 2 tablespoons milk
  3. Salt and pepper, to taste
  4. 1 tablespoon unsalted butter
  5. ¼ cup finely diced fontina cheese
  6. ¼ cup finely shredded prosciutto
  7. 1 tablespoon finely chopped fresh chives
Instructions
  1. In a bowl, whisk the eggs until blended. Add the milk, salt, and pepper and stir to combine.
  2. 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.
  3. Turn the eggs into a warmed shallow bowl and garnish with the chives. Serve immediately.
Adapted from Williams-Sonoma Complete Outdoor Living Cookbook
Adapted from Williams-Sonoma Complete Outdoor Living Cookbook
The Bubbly Hostess http://www.bubblyhostess.com/
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