Parma Style Scrambled Eggs Parmesan Sauce
Indulge in the ultimate Italian-inspired breakfast with these Parma Style Scrambled Eggs with Parmesan Sauce, a decadent dish that elevates everyday scrambled eggs to culinary sophistication. Featuring silky, slow-cooked scrambled eggs enriched with heavy cream, this recipe is topped with a luscious Parmesan cheese sauce infused with a hint of nutmeg for a velvety finish. Crispy, golden prosciutto adds an irresistible crunch and a burst of savory flavor, while fresh chives provide a vibrant garnish. Perfect for a luxurious brunch or breakfast-for-dinner occasion, this dish is a harmonious balance of creamy, cheesy, and salty elements that will transport your taste buds straight to Parma. Easy to prepare yet utterly impressive, this recipe ensures a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 6 large Eggs
- 2 tablespoons Heavy cream
- 1 tablespoon Butter
- 4 slices Prosciutto
- 1 cup Parmesan cheese (grated)
- 1 cup Whole milk
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Salt
- 2 tablespoons Chives (optional, for garnish)
Instructions
In a medium bowl, crack the eggs and whisk them together with the heavy cream and a pinch of salt until fully combined. Set aside.
In a small saucepan over medium heat, combine the whole milk and grated Parmesan cheese. Stir constantly until the cheese melts and the mixture becomes smooth, about 3-4 minutes. Add the nutmeg and black pepper, stirring to incorporate. Reduce the heat to low to keep the sauce warm while you prepare the eggs.
In a nonstick skillet, melt the butter over low heat. Once melted, pour in the egg mixture.
Cook the eggs gently, stirring continuously with a silicone spatula, until soft curds form and the eggs are just barely set. The key is to cook them low and slow for a creamy texture. Remove from heat just before they are fully cooked, as residual heat will finish them.
While the eggs are cooking, heat a separate dry skillet over medium heat. Add the prosciutto slices and cook for 1-2 minutes on each side until crisp. Remove and set aside on a paper towel to drain.
To assemble, spoon the scrambled eggs onto a plate. Drizzle the warm Parmesan sauce generously over the eggs.
Crumble the crispy prosciutto on top and garnish with chopped chives, if desired. Serve immediately.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.9 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 3099 mg | 238% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
