Cream Cheese and Chive Scramble with Prosciutto


10 large eggs
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped chives
1/4 cup whole milk or water
2 tablespoons unsalted butter
1 teaspoon kosher salt
4 ounces cream cheese, cut into small cubes
8 slices prosciutto (they should be thin, but not so thin you can see through them)


Combine the eggs, pepper, 3 tablespoons of the chives, and milk or water in a large mixing bowl and whisk until the eggs are broken up and well blended.

Melt the butter in a large non-stick frying pan over low heat until foaming. Pour in the eggs, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 4 to 5 minutes. Add the salt, distribute the cream cheese over the eggs, and stir to incorporate.

Continue cooking, stirring occasionally, until the eggs have reached desired doneness. Remove from the heat. (The eggs will continue to cook in the pan.)

For each serving, place two slices of the prosciutto on a plate, just overlapping each other lengthwise. Place a quarter of the eggs crosswise toward one end of the prosciutto pieces. Wrap the loose end of the proscuitto over top of the eggs (so that it resembles a burrito); top with a sprinkling of the remaining tablespoon of chives. Repeat with remaining prosciutto slices, eggs, and chives. Serve immediately.

Recipe shared from: