Interior - Morning
Adam, P
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Scrambled Eggs with Prosciutto and Shrimp

“If you've broken the eggs, you should make the omelette.”
~ Anthony Eden

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Breakfast in the Loggia
Sargent, John Singer
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Scrambled Eggs with Prosciutto and Shrimp
Bon Appetit Archives

4 tablespoons olive oil
1 pound assorted mushrooms
(such as crimini, oyster and stemmed shiitake), sliced
8 ounces uncooked large shrimp, peeled, deveined, halved lengthwise
8 large eggs, beaten to blend
2 ounces sliced prosciutto, chopped
[Add seasoning to taste – salt, pepper, cayenne.]
4 ounces thinly sliced smoked salmon, cut into strips
6 slices bread, toasted, cut into wedges
Chopped fresh parsley

Heat 2 tablespoon oil in heavy large skillet over medium heat. Add mushrooms to skillet. Cover and cook until mushrooms are tender,
stirring occasionally, about 12 minutes.
Meanwhile, heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add shrimp to skillet and sauté until opaque, about 2 minutes. Add eggs and stir until almost set, about 4 minutes. Add prosciutto and stir until eggs are set, about 1 minute. Spoon egg mixture onto platter. Top with salmon strips. Surround with mushrooms and toast. Garnish with parsley if desired. Serves 4.

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The Incredible, Edible Egg
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