Scrambled Eggs with Prosciutto and Focaccia

This delicious Scrambled Eggs with Prosciutto and Focaccia recipe is a quick and easy meal that’s perfect for breakfast or brunch. With creamy scrambled eggs, crispy prosciutto, and freshly baked focaccia, it’s full of flavor and can be easily customized with your favorite ingredients. Ideal for a cozy, satisfying start to your day!

Ingredients Needed:

• Neutral oil, such as avocado or canola, for shallow-frying
• 8 paper-thin slices of prosciutto
• Freshly ground black pepper
• 12 large eggs
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup crème fraîche
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving

Dough:

• 2 1/2 cups (600 g) lukewarm water
• 1/2 teaspoon active dry yeast
• 2 1/2 teaspoons (15 g) honey
• 5 1/3 cups (800 g) all-purpose flour
• 2 tablespoons (18 g) kosher salt
• 1/4 cup (50 g) extra-virgin olive oil, plus more for the pan

Brine and Finishing:

• 1 1/2 teaspoons (5 g) kosher salt
• 1/3 cup (80 g) lukewarm water
• Flaky salt
• 2 to 3 tablespoons extra-virgin olive oil

How To Make Scrambled Eggs with Prosciutto and Focaccia?

1. Fry prosciutto: Heat 60ml oil in a small pan over medium-high heat. Fry 1 slice of prosciutto for 30 seconds to 1 minute per side until crispy. Set aside and repeat with the rest.
2. Make eggs: Whisk eggs until frothy. Strain through a sieve into another bowl. In a pan, melt butter and crème fraîche. Add eggs and red pepper flakes. Cook on low heat, stirring gently until soft curds form (15-35 minutes). Season with salt and pepper, then stir in Parmigiano-Reggiano.
3. Serve: Spoon eggs onto toasted focaccia. Top with crispy prosciutto, more Parmigiano-Reggiano, and black pepper.
4. Make dough: Mix water, yeast, and honey in a bowl. In another bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir to combine, cover, and let rise for 12-14 hours.
5. Shape dough: Coat a baking sheet with 30g olive oil. Pour dough onto the sheet, stretch it to the edges, and let it rest for 30 minutes, stretching again if needed. Dimple the dough with your fingers.
6. Proof and bake: Mix salt and water for brine and pour over the dough. Let rise for 45 minutes. Preheat the oven to 230°C. Bake for 25-30 minutes until golden. Brush with olive oil and let cool for 5 minutes.
7. Serve: Serve focaccia warm or at room temperature.

Recipe Tips:

• Cook eggs on low heat: Cooking on low heat ensures the eggs stay creamy and don’t become dry or rubbery.
• Use fresh prosciutto: Fresh prosciutto crisps up better and adds more flavor to the dish.
• Strain the eggs: Straining the eggs removes any bits and makes them extra smooth.
• Toast the focaccia lightly: Toast the focaccia just enough to get a crispy edge, but don’t overdo it to keep it soft inside.
• Add Parmigiano at the end: Stir in Parmigiano-Reggiano at the end for a creamy finish without it becoming too grainy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the scrambled eggs and focaccia cool to room temperature. After that, put the eggs in an airtight container and refrigerate for up to 1 day. Store the focaccia in an airtight bag or container for up to 3 days.
• Freeze: It’s not a good idea to freeze scrambled eggs because they may get watery and lose their texture. Focaccia can be frozen for up to 1 month.
• Reheat: To reheat the scrambled eggs, place them in a pan over low heat, stirring gently until warmed through. For focaccia, warm it in a pan with a little oil for 2-3 minutes per side.

Nutrition Facts:

• Calories: 1186 kcal
• Total Fat: 52 g
• Saturated Fat: 19 g
• Cholesterol: 580 mg
• Sodium: 1250 mg
• Potassium: 900 mg
• Total Carbohydrate: 134 g
• Dietary Fiber: 6 g
• Sugars: 5 g
• Protein: 44 g

Try More Bobby Flay Recipes:

• Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup
• Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
• Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw
• Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish