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Eggs with Crispy Potatoes and Prosciutto
"Food, like a loving touch or a
glimpse of divine power,
has that ability to comfort."
~ Norman Kolpas
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Scrambled Eggs with
Potatoes and Prosciutto
Simple to Spectacular:
How to Take One Basic Recipe
to Four Levels of Sophistication
by Jean-Georges Vongerichten & Mark Bittman,
2000, Broadway Books
potatoes make this dish a real contrast in textures,
and Prosciutto adds a
great flavor kick.”
large baking potato (about 12 ounces)
1/4 cup extra-virgin olive oil
and freshly ground black pepper
ounces Prosciutto or other dry-cured ham
chives for garnish
1. Peel the potato, then cut it into 1/8-inch dice (about 1
1/2 cups); rinse
and dry. Put the oil in a 10- or 12-inch skillet and turn the heat to
high. A minute later, add the potatoes, along with salt and pepper to
taste, and turn the heat to medium-high. At first the potatoes will stick
together, but as
you stir and shake the pan occasionally, they will
separate as they brown.
2. When the potatoes are brown and crisp, add the ham and cook for 1 minute.
Remove the potatoes with a slotted spoon and drain on paper towels. Drain
any remaining fat from the pan and return the potato-ham mixture to
but keep it off the heat for now.
Combine the eggs, butter, and salt and pepper to taste in a saucepan or
skillet, preferably one with sloping sides. Turn the heat to medium-high
and begin to beat the egg mixture with a whisk, stirring almost constantly
but not too fast; you do not want it to become foamy.
After the butter melts, the mixture will begin to thicken, and then to
lump up in small curds; this will take between 3 and 8 minutes., depending
on the thickness of your pan and the heat level. If the mixture begins to
stick on the bottom, remove the pan from the heat for a moment and
continue to whisk, then return to the heat.
When the eggs become creamy, with small curds all over – not unlike
loose oatmeal – they are ready; do not overcook. Add more salt and
if necessary and place in two warmed bowls. Reheat the potatoes
quickly – 30 seconds should be enough – and garnish the eggs with
them. Top with chives and serve.
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