Scrambled eggs with porcini and prosciutto
Soak the dried porcini in plenty of hot water until soft. Drain, rinse well and check for any grit, then roughly chop.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Mixing bowl
- Kettle
- Colander
- Chef's knife
- Cutting board
- Stove
- Nonstick skillet
- Whisk
- Wooden spoon
Ingredients
- 25g dried porcini mushrooms
- 20g butter
- 12 large free-range eggs, lightly beaten and seasoned
- a small handful of finely grated parmesan, plus extra to serve
- 12 slices sourdough bread, for toasting
- a few rosemary sprigs, plus extra to serve
- 6 slices of prosciutto or Parma ham
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