I know I just did this last month. But really, it’s so good you’ve just got to try it.
If you’re lucky your deli has a meat grinder, or your butcher carries prosciutto. Unfortunately my deli doesn’t, and my butcher doesn’t. Fortunately for me I’ve got my own meat grinder, so I can grind my own prosciutto bits.
I won’t tell you it’s worth the cost of a meat grinder just for these eggs, but if someone asks what you want for Christmas …
Ingredients
eggs
prosciutto bits
mozzarella and Colby/jack cheese
bacon fat
Directions
Melt a couple of tablespoons of bacon fat over high heat in a non-stick pan. Use enough to coat the bottom of the pan.
Don’t crack the eggs into a bowl and pre-mix them unless you like having extra dishes to clean. If you’re not comfortable cracking them on the edge of the hot pan, use the edge of your spoon to crack them.
Once all the eggs are in the pan, stir them roughly with a wooden spoon. Don’t use metal spoons in your non-stick pans. Please. Pretty please. Teflon is not a spice, you don’t want it in your eggs.
While the eggs are still runny, but just starting to set up, add the bacon and stir it in. Just before the eggs are finished — when they look almost dry, add the cheese.
I’m using shredded mozzarella and cubed Colby/jack because that’s what I had handy. I like the cubed better than shredded because you get lumps of gooey cheesy goodness that way.
Turn off the stovetop and let the heat from the eggs soften up the cheese as you mix it in. You don’t want the cheese completely incorporated with the eggs.
Before the cheese gets too runny and separates from the eggs, scoop it out into a serving dish.
And enjoy a super-simple, super-tasty breakfast. Or lunch. Midnight snack would work.
And that’s it.
Coming up later this week is one of the fanciest meals so far on this blog. A neighbor came back from a weekend in Vegas and told me about all the fabulous food. And I thought, “I can make that.” And it came out really good, too. Sign up below to make sure you don’t miss it.
