Fetta Scrambled Eggs with Roasted Tomatoes & Prosciutto
Preparation time: 15 minutes
Cooking time: 15 minutes
Prosciutto can be omitted for a vegetarian option. • Spinach makes a delicious addition to this recipe, if desired.
4 slices prosciutto
8 free range eggs, lightly beaten
1/2 cup milk
2 tbs chopped chives
180g Lemnos Fetta, crumbled
8 slices toasted sourdough or ciabatta bread
350g truss cherry tomatoes, roasted and kept warm
Place prosciutto onto a baking tray and cook under a hot grill until golden and crisp. Allow to cool slightly before breaking into long strips. Set aside.
Whisk eggs, milk and chives together in a bowl. Stir in fetta. Melt butter in a heavy based non-stick frypan until just bubbling. Reduce heat and add egg mixture. As eggs begin to set, stir gently, tilting the frypan until eggs have formed soft creamy curds.
Serve scrambled eggs on toasted bread, accompanied with tomatoes and prosciutto.