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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Adapted from Huey's recipe of the same name. Huey (Iain Hewitson) is an Australian chef who has written several books and whose highly popular TV cooking show appears twice daily. A tasty breakfast or brunch dish. Ingredients:
1 teaspoon unsalted butter |
1 tablespoon olive oil |
300 g cherry tomatoes, quartered |
200 g button mushrooms, roughly chopped |
6 eggs |
6 basil leaves, finely sliced |
1/4 cup cream, low fat is fine |
salt, to taste |
fresh ground black pepper, to taste |
1 tablespoon freshly grated parmesan cheese |
2 slices country bread (thick slices) |
4 slices prosciutto |
Directions:
1. Heat the butter and oil in a large non-stick pan and sauté the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
2. At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
3. Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
4. To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.
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