TASTE
Slow-scramble eggs for a creamy texture
By Donna Deane
Los Angeles Times
Mmm ... scrambled eggs: warm breakfast, comfort food, hangover remedy, quick-fix meal.
Here's a version with garlic-flavored toasted bread and prosciutto ham.
SLOW-SCRAMBLED EGGS WITH PROSCIUTTO
Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes. Rub each slice with the cut garlic clove and set aside.
Whisk together the eggs, 1 tablespoon butter cut into small pieces, and salt and white pepper.
Melt the remaining 1 tablespoon butter in a 9-inch nonstick skillet over low heat. Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes.
Continue to cook, stirring almost constantly, until the eggs become creamy, with a texture resembling small-curd cottage cheese. Continue cooking and stirring until they begin to thicken and become less glossy but are not quite done, 8 to 15 minutes.
Remove the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.
Spread over each slice of the toasted bread. Top each serving with a slice of prosciutto.
Total time: 20 to 30 minutes.
Serves 4.
