Description
This Prosciutto and Eggs Breakfast Skillet is a savory, protein-packed breakfast or brunch option. The salty richness of prosciutto pairs beautifully with creamy eggs, creating a simple yet elegant dish that comes together in minutes.
Ingredients
Scale
- 4 slices of prosciutto
- 4 large eggs
- 1 tablespoon olive oil or unsalted butter
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley or chives (optional)
- 1 cup arugula or spinach (optional)
Instructions
- Heat a non-stick skillet over medium heat and add olive oil or butter.
- Lay the prosciutto slices in the skillet, cooking for 1-2 minutes on each side until they crisp up slightly. Remove and set aside.
- In the same skillet, crack the eggs, spacing them evenly. Cook until the whites are set and the yolks are still runny, about 3-4 minutes. For firmer yolks, cover the skillet with a lid and cook for an additional minute.
- Sprinkle black pepper and Parmesan cheese over the eggs while still warm.
- Place the cooked prosciutto around the eggs in the skillet or on top.
- Optional: Add arugula or spinach for a fresh, peppery balance to the dish. Garnish with parsley or chives if desired.
- Serve directly from the skillet or transfer to plates. Enjoy immediately with toast or crusty bread.
Notes
- For a more filling option, add roasted vegetables like cherry tomatoes or potatoes to the skillet before cooking the eggs.
- Use smoked salmon or turkey slices instead of prosciutto for a variation.
- Adjust seasoning carefully, as prosciutto and Parmesan are naturally salty.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 eggs with 2 slices of prosciutto (approximately)
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 20 g