Recipe by Becky Ringsby, Savor Specialty Chef Services
- 8 eggs
- 1/2 tsp kosher salt
- 2 Tbsp butter, chilled and cut into small cubes, divided
- Prosciutto or another crumbled meat, optional
- pepper, chives or green onion, cheese, optional
Preheat oven to 350. On a parchment-lined baking sheet, arrange prosciutto slices in individual lines, twisting and creating some height. Bake until almost crisp, 10-20 minutes, being careful not to burn. Remove from oven and let cool slightly. They will continue to crisp as they cool. Crumble.
Crack eggs into a medium bowl; add salt. Vigorously beat the eggs with a fork until they are smooth and well combined, about 30 seconds. Add beaten eggs to a 10-inch non-stick skillet off heat. Add 1 Tbsp. butter. Over medium heat, stir the eggs with a silicone spatula until the butter melts, about 2 minutes. Once the butter melts, begin to scrape the cooked eggs toward the center of the pan. After about 1 1/2 minutes, when large curds form but a good amount of runny egg remains, remove the pan from the heat. Add 1 more Tbsp. butter. Gently fold the eggs until the butter melts and the eggs are cooked but still shiny and moist, about 5 seconds. Add any of the optional suggestions, if desired.