Louisa Cle­ments

Metro Canada (Ottawa) - - Front Page -

Give week­end break­fast a fancy twist by el­e­vat­ing scram­bled eggs with prosci­utto and kale.

Prep: 10 min­utes Cook: 12 min­utes Serves 4

• 2 Tbsp olive oil

• 4 slices of prosci­utto, diced • 4 cups chopped kale

• 8 eggs

• 1/2 cup shred­ded ched­dar cheese

• Hot sauce for serv­ings

In a large pan, heat olive oil over medium-high heat.

Add prosci­utto and cook for 4-5 min­utes or un­til start­ing to crisp, stir­ring oc­ca­sion­ally. Add chopped kale to pan.

Turn down heat to low.

Cook for 4-5 min­utes, stir­ring oc­ca­sion­ally. Turn heat back up to medium.

Crack eggs into pan, stir with kale and prosci­utto. When eggs be­gin cook­ing add in ched­dar cheese. Scram­ble un­til fully cooked and cheese has melted. Serve with hot sauce.t

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