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Scrambled Eggs with Crispy Potatoes and Prosciutto



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Scrambled Eggs with Crispy
Potatoes and Prosciutto

Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
Simple to Spectacular:
How to Take One Basic Recipe
to Four Levels of Sophistication

by Jean-Georges Vongerichten & Mark Bittman, 2000, Broadway Books

“Crisp potatoes make this dish a real contrast in textures,
and Prosciutto adds a great flavor kick.”

1 large baking potato (about 12 ounces)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces Prosciutto or other dry-cured ham
5 eggs
1 1/2 tablespoons butter
Minced 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
it, but keep it off the heat for now.
3. 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.
4. 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.
 5. When the eggs become creamy, with small curds all over – not unlike loose oatmeal – they are ready; do not overcook. Add more salt and pepper
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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