It’s hard to compete with deep-fried cotton candy. But that’s pretty much what I face each Sunday morning, as the girls plead for a trip to Dunkin’ Doughnuts.
So this weekend I pulled out the secret weapon. Prosciutto bits. Like bacon bits, but better.
And better than doughnuts. I rule.
Ingredients
eggs
prosciutto bits
extra sharp cheddar cheese
bacon fat (not pictured)
Directions
In a non-stick pan over high heat, melt one or two tablespoons of bacon fat. If you don’t already filter and store yours, follow that link. Seriously. It’s good stuff.
Crack the eggs directly into the hot pan. (I showed how to do the one-handed thing in the baked mac and cheese post.)
I used to crack mine into a bowl and stir them before adding to the pan. I finally realized all I was doing was making another bowl and fork that I’d have to wash when I’m done. And doing it this way makes the eggs more interesting anyway — little bits of white mixed in with the yellow. Makes it obvious it’s not some pre-mixed egg-like thing from a box.
Crack the yolks, if they survived the drop into the pan, and stir everything up. You don’t need to whip it like you’re making an omelet.
Once the eggs start to firm up, add the prosciutto bits.
Keep stirring the eggs, and breaking up big pieces, until they are almost completely cooked. If they still look wet and shiny, they’re not quite done yet. When they look mostly dry, turn off the heat and add the cheese. Don’t worry about exact measurements. My rule of thumb is that the amount of cheese should be no more than half the amount of eggs. (Yes, that’s a lot of cheese.)
Stir the cheese in with the eggs. The heat from the eggs should be enough to melt the cheese. You don’t want to leave it on the heat and have the cheese get all runny and separate from the eggs.
Turn the finished eggs out onto your nicest plates for a classy presentation.
Hey, this was for an 8-year-old and a 5-year-old. These are their nicest plates.
Unlike my usual advice to clean up immediately, when making this I’ll leave the pan and all the ingredients on the stove. They almost always ask for more.
And that’s it.
Speaking of eating at home vs. eating out, my 8-year-old realized this weekend that we have chicken tenders, we have apples, we have chocolate milk. She can have a whole kids meal at home. If I can teach them that a home-cooked meal is a treat, and eating out is what you do when you don’t have time for anything good … then I’ll believe I’ve made the world a slightly better place.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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11 Comments
I only have one complaint about your site….I read it and get hungry!
This looks yummy! I suppose I can use bacon bits that I get at Sam’s, because I don’t have any bacon in the house. I’ll try to buy some prosciutto the next time I get to town!
I’ve never recommended it for people on a diet.
Diet? Who said anything about a diet? I quit doing that a long time ago…!
Guess I figure, if you don’t like the way I look, don’t look. I’m happy and healthy, and anxious to try your ‘grandma’ recipes. I don’t remember my grandmother cooking like this, but I hope my grandkids will remember me cooking good food!
That looks so yummy! Your blog is killing my waistline, but hey, who cares!
A joy as always!
Cheeris!
Better than doughnuts? I don’t know about that . . .
Deb, a waist is a terrible thing to mind.
Kristin, yes, better than doughnuts. It’s got prosciutto, which is like … better bacon. And cheese. Oh, and eggs.
There’s no better breakfast than meat an eggs in my opinion.
I’ve never thought to use prosciutto.
Everytime I see Prosciutto all I can think about is how awful it is to cut! I used to work in a deli and it’s almost impossibple.
Drew, I think it great that you’re teaching your kids the value of quality home cooking, as opposed to eating out (who know what quality of food they’re serving). I’ve tried to do that with my own children. Though they’re both grown now, they each began cooking at an erly age. I like the plates. I used those too, still do actually.
Jon, that’s what the grinder is for.
Teresa, the plates … really?
The eggs “look mahvalous”…but, my favorite part of this post is teaching your kids that home cooking is way better than any fast food they can get. That said, I enjoy your posts and recipes and have saved several of them.
Keep up the good work!
Trish
Omaha, NE
You know what’s funny, Trish? When I was “just Dad” they’d smile and nod. But when I point to this stuff on the web, all of a sudden I’m like Rachel Ray to them. Except taller and without boobs. (I can say that, ’cause I’m just repeating what I heard.)