Bobby Flay’s Scrambled Eggs with Prosciutto 🍳

Scrambled eggs, Bobby’s way 🥚

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Scrambled Eggs with Prosciutto and Focaccia
Recipe Courtesy of Bobby Flay
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings

Ingredients

Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving

Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan

Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil

Directions

In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.

Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.

In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.

Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.

“Reprinted from Sundays with Sophie” Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.

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