Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon


  • 3 slices prosciutto
  • 1 ½-inch thick slice day-old country bread
  • ¼ cup fresh tarragon leaves
  • ¼ cup olive oil
  • Salt
  • 12 large eggs, at room temperature
  • 4 teaspoons unsalted butter, at room temperature
  • + 1 more ingredients
    • Freshly ground black pepper

Heat the oven to 375 degrees. Lay the prosciutto and country bread on a baking sheet. Bake until the prosciutto is crisp and the country bread is toasted and dry, 5 to 10 minutes (if one is done sooner than the other, remove it from the oven and set on a plate). Let cool, then grind to a powder i...

View full recipe at SpringPad


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