Recipe: My Famous Italian Scrambled Eggs.

Everyone loves this dish!  Soft and shimmery eggs dotted with crisp & salty prosciutto ham, sweet tomatoes and dollops of creamy hollandaise sauce make for the perfect brunch.  As always, the freshest produce gives the best results.  Bon Appetit!

4 slices bread, drizzled with EVOO then grilled/toasted ’til golden brown

4 eggs, lightly beaten with 1 1/2 Tbsp. water

1 tomato, diced into bite sized pieces

200g Prosciutto ham bits, fried ’til crispy

Parsley, chopped  for garnishing

2-3 Tbsp. butter(I tend to use a little bit more when I feel indulgent)

A sprinkle of the best sweet paprika you can get(I prefer La Chinata Brand)

Hollandaise sauce(If not homemade, I prefer Maille brand)

Freshly cracked black pepper.

1.  Arrange toast on serving platter.
2. Over LOW heat, gently melt butter.  Add beaten eggs.  Butter should swirl in with the eggs.
3. With a flat edged spatula, slowly push the eggs from the outer edges inwards, towards the center.  Repeat until eggs are just set.  The tops should still be slightly wet.
4. Dot the prosciutto and tomatoes on top of eggs.  Cook 50 seconds more.  Do not overcook eggs.
5. Transfer eggs on top of toast.  Sprinkle with paprika, parsley and freshly cracked pepper.
6. Spoon generous amounts of hollandaise sauce on top.  Serve hot.