Prosciutto and Eggs

Serves: 2
Total Calories: 143


1 tablespoon unsalted butter
4 to 6 slices imported Italian prosciutto (thin slices)
4 large eggs
salt and freshly ground black pepper


1 In a 9-inch nonstick skillet, melt the butter over medium-low heat.

2 Lay the prosciutto slices in the pan, overlapping slightly. Break the eggs into a cup one at a time, then slide the eggs onto the prosciutto. Sprinkle with salt and pepper.

3 Cover and cook over low heat until the eggs are set to taste, about 2 to 3 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 143
Calories from Fat: 103

This Prosciutto and Eggs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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