Scrambled eggs with porcini and prosciutto | Sainsbury`s Magazine
Scrambled eggs with porcini and prosciutto
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.
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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