12 ea. eggs
2 C. lightly crushed “carta di musica” Italian flatbread crackers or Matzoh
1/2 C. fresh ricotta cheese
3 TB. butter
1/4 C. chopped scallion
2 TB. Calabrese chili oil
4 TB. pesto
4 slices prosciutto, crisped in the oven
Whisk the eggs together in a bowl.
In a non-stick large saute pan add the butter over medium heat.
Add the eggs and season with salt and pepper.
Scramble the eggs soft and add the ricotta in pinches over the eggs.
Immediately remove from the heat and divide on 4 plates.
Divide the pesto on the side of the eggs of each plate.
Sprinkle scallions over the eggs on each plate.
Drizzle on a little of the chili oil and finish with the crisp prosciutto.
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