Scrambled Eggs with Chive Pesto and Prosciutto
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Ingredients
- 3/4 cup plus 1 tablespoon olive oil
- 2/3 cup (packed) fresh parsley leaves
- 2/3 cup chopped fresh chives
- 2 tablespoons freshly grated Parmesan cheese
Recipe Preparation
Puree 3/4 cup oil, parsley and garlic in blender. Add chives and cheese. Puree until smooth. Season with salt and pepper. DO AHEAD Pesto can be made 2 days ahead. Cover and refrigerate.
Whisk eggs in large bowl to blend. Whisk in 3 tablespoons pesto. Place 2 slices prosciutto, overlapping slightly, across each of 4 plates. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat. Add egg mixture and cook until softly set, stirring constantly, about 4 minutes. Season to taste with salt and pepper. Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.
How 5 Chefs Doctor Up Their Scrambled Eggs
At this point in your life, you've developed some sort of relationship with scrambled eggs. It's a food so ubiquitous that it doesn't need an invitation to breakfast. It just kind of shows up. And that's never a problem. Scrambled eggs, when cooked just right, have a buttery, custardy texture that puts hotel sheet pan scrambles to shame. But even a perfect food gets tiresome after your millionth time eating it.
That's why, from time to time, we need some fresh ideas when it comes to eggs. So we asked some professional egg scramblers (read: chefs). From Israeli-style eggs to a Thai scramble, some of our favorite chefs from across the country are here to upgrade your scramble game. Get out the non-stick pan. Grab your silicon spatula. It's time to go to work.
"Oh man. I'm such a purist. Good eggs, whipped well before cooking, their texture is so glorious I hate to add too much to it. Maybe finishing it with a smidgen of chive and serving it with some gorgeous prosciutto from Cesare Casella. At Sqirl, we’ve also been serving scrambled eggs next to a stewy tomato mixture, as the tomatoes are just getting so good. Separate. yet. together."
Bobby Flay, Gato, New York City
"I like to do my scramble with a little bit of scallions and romesco, which is a peppery, Spanish, pesto-like sauce. I also like to run some rivers of goat cheese through the eggs with a big spoon. Those eggs are awesome. I serve something like them at Gato."
Beverly Clark, Parachute, Chicago
"My add-ins are shallot, garlic, Thai chili, cabbage, Thai oyster sauce, Thai golden seasoning, fish sauce, sugar, lime and cilantro! I like to eat that scramble with fresh jasmine rice. Sometimes, I need to eat something that is fast to make, has protein and vegetables, but packs in a lot of flavor. The combination of the Thai oyster sauce, golden seasoning, and fish sauce gives it the deep salty flavor. The chilies give heat. The garlic and shallots give a nice savory allium note, and the cabbage gives good texture."
Michael Solomonov, Zahav, Dizengoff, and Rooster Soup Co., Philadelphia
"If I'm not baking a big cast-iron of shakshuka, I'm adding chopped olives and crumbled Bulgarian feta to softly scrambled eggs. I eat my eggs with toasted challah and a good spoonful of harif, which is Yemenite hot sauce. I chop-up some cucumbers and fresh tomato drizzled with good olive oil and salt for Israeli salad, and pour myself a big cup of Turkish coffee like I'm in a cafe in Israel."
Mashama Bailey, The Grey, Savannah, GA
"I love eggs, and one of my favorite ways to eat them are soft-scrambled with a touch of cream and a bit of bacon fat. The cream keeps the eggs light and fluffy, while the bacon fat adds a porky element that is a perfect marriage of flavor."
How 5 Chefs Doctor Up Their Scrambled Eggs
At this point in your life, you’ve developed some sort of relationship with scrambled eggs. It’s a food so ubiquitous that it doesn’t need an invitation to breakfast. It just kind of shows up. And that’s never a problem. Scrambled eggs, when cooked just right, have a buttery, custardy texture that puts hotel sheet pan scrambles to shame. But even a perfect food gets tiresome after your millionth time eating it.
That’s why, from time to time, we need some fresh ideas when it comes to eggs. So we asked some professional egg scramblers (read: chefs). From Israeli-style eggs to a Thai scramble, some of our favorite chefs from across the country are here to upgrade your scramble game. Get out the non-stick pan. Grab your silicon spatula. It’s time to go to work.
Jessica Koslow, Sqirl, L.A.
“Oh man. I’m such a purist. Good eggs, whipped well before cooking, their texture is so glorious I hate to add too much to it. Maybe finishing it with a smidgen of chive and serving it with some gorgeous prosciutto from Cesare Casella. At Sqirl, we’ve also been serving scrambled eggs next to a stewy tomato mixture, as the tomatoes are just getting so good. Separate. yet. together.”
Flay's romesco and scallion scramble at NYC's Gato
Bobby Flay, Gato, New York City
"I like to do my scramble with a little bit of scallions and romesco, which is a peppery, Spanish, pesto-like sauce. I also like to run some rivers of goat cheese through the eggs with a big spoon. Those eggs are awesome. I serve something like them at Gato."
Beverly Clark, Parachute, Chicago
"My add-ins are shallot, garlic, Thai chili, cabbage, Thai oyster sauce, Thai golden seasoning, fish sauce, sugar, lime and cilantro! I like to eat that scramble with fresh jasmine rice. Sometimes, I need to eat something that is fast to make, has protein and vegetables, but packs in a lot of flavor. The combination of the Thai oyster sauce, golden seasoning, and fish sauce gives it the deep salty flavor. The chilies give heat. The garlic and shallots give a nice savory allium note, and the cabbage gives good texture."
Michael Solomonov, Zahav, Dizengoff, and Rooster Soup Co., Philadelphia
"If I'm not baking a big cast-iron of shakshuka, I'm adding chopped olives and crumbled Bulgarian feta to softly scrambled eggs. I eat my eggs with toasted challah and a good spoonful of harif, which is Yemenite hot sauce. I chop-up some cucumbers and fresh tomato drizzled with good olive oil and salt for Israeli salad, and pour myself a big cup of Turkish coffee like I'm in a cafe in Israel."
Mashama Bailey, The Grey, Savannah, GA
"I love eggs, and one of my favorite ways to eat them are soft-scrambled with a touch of cream and a bit of bacon fat. The cream keeps the eggs light and fluffy, while the bacon fat adds a porky element that is a perfect marriage of flavor."
APPETIZERS & STARTERS
◊MANGO & BACON FLATBREAD 11
herbed goat cheese, watercress pesto
◊ASPARAGUS FLATBREAD 11
Mascarpone, tickler, roasted tomato pistou
◊TUNA TARTARE* 15
avocado mousse, mango relish, toasted sesame seeds, chili glaze, rice crackers
GOUGÈRES 9
cheese puffs
CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, hot chocolate sauce
◊CRAB FONDUE 14
Tickler, Emmentaler, shallot, apple, zucchini chips, rice crackers
CRISPY CALAMARI 11
lemon rouille, cocktail sauce
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
CRISPY BRUSSELS SPROUTS 11
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
HOUSEMADE CINNAMON BUNS 8
warm caramel sauce
FRENCH ONION SOUP 7
melted Emmentaler
SOUP OF THE DAY Mkt
(Please ask your server)
Eggs in Purgatory
We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infused a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.
Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil. Continue reading &rarr
Check out easy brunch hacks, hot trends and important do's and don'ts.
Make the most-important meal of the day the most memorable with our recipes and how-tos.
Episodes
Best of the Pacific Northwest
Bobby Flay shows a little love for an often overlooked culinary destination -- the Pacific Northwest! On today's brunch menu: Smoked Salmon and Scallion Scramble With Whole Grain Toast and Homemade Goat Cheese Butter, Wild Mushroom-Yukon Gold Hash, irresistible Blackberry-Hazelnut Sticky Buns and a Coconut Chai Tea Latte.
Bold Southwestern Brunch
Bobby Flay takes a journey to his culinary roots with a bold Southwestern brunch! His menu includes savory dishes like Texas Eggs Benedict and Cast Iron Home Fries With Chiles, Cilantro and a Creamy Garlic Dressing. And for a sticky sweet treat, he's baking a batch of Pecan Pie Monkey Bread.
New Orleans Brunch
Chef Bobby Flay takes a culinary walk through New Orleans' French Quarter for this brunch that's perfect any time of day. He's starting off with The Vieux Carre, a legendary local cocktail, and then prepares Bananas Foster Beignets and Beef Grillades With Cheesy Corn and Grits. Join Bobby to take a trip down Bourbon Street for brunch!
Beach-y Keen Brunch
Bobby Flay takes a "stay-cation" to the tropics with this Island-inspired brunch. He uses the brightest and boldest flavors in his Jerk Pork Belly and Sweet Potato Hash with Fried Eggs, Coconut Waffles with Chocolate Maple Syrup and Bananas and a Tropical Fruit Salad with Ginger Syrup. And to make it really feel like a tropical vacation, he'll shake up some Grapefruit Mojitos.
Springtime Brunch
To celebrate the festivities and holidays of the season, Chef Bobby Flay prepares a delicious brunch spread that's perfect for any family gathering at springtime. He's inspired by Hot Cross Buns to make Spiced Raisin Pancakes With Rum-Raisin Cream Cheese Glaze and re-imagines a holiday staple with his Ham and Cheddar Pie served with Mixed Greens tossed in Apricot Vinaigrette. He also celebrates the colors of spring with an Everything Hash Brown Cake With Pickled Red Onions and Green Onion Creme Fraiche. And to drink, he's mixing up colorful Carrot and Orange Mimosas.
Cuisine du Jour
Bobby whisks us away to the South of France with today's delicious brunch menu. All good French food is accompanied by a Baguette and Bobby toasts his with Goat Cheese topped with Poached Eggs and a Black Pepper Vinaigrette. For a little something sweet he whips up a Pain Perdu with Fresh Peaches and Vanilla Butter and to finish, a White Wine and Lillet Cocktail.
Flavors of New England
Bobby Flay's brunch takes a culinary trip to New England and features some of the region's best local ingredients. On the menu today is a refreshing SmoothTEA, delicious Pumpkin-Cranberry Scones and Johnnycakes each served with Whipped Maple Butter. Plus, Bobby re-invents a classic Eggs Benedict with his New England-style version: Crab Cake Benedict With Old Bay Hollandaise.
Soups
1/2 cup extra-virgin olive oil
Place peas, garlic, salt, pepper, pea shoots, and lemon juice into a food processor. Pulse a few times until everything is coarsely chopped.
While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto. Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.
Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes beautifully if you want to keep it longer!
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