Spinachy Soft Scrambled Eggs with Prosciutto

Just call me Sam-I-am, because I’m here to push these Spinachy Soft Scrambled Eggs with Prosciutto on anyone who will listen. With just a few ingredients and a foolproof technique, you can have this better-than-restaurant brunch, from the comfort of your home.

The key to this recipe (other than the prosciutto topping – I can’t be the only one addicted, right?) is the soft scrambled “green eggs.” If you’ve never made soft scrambled eggs before, you’re in for a real treat. They are luxuriously creamy, but don’t require any cream. To get that perfectly scrambled consistency, cook them slow and low. I mean it – really slow and really low. It requires a bit of patience and dedication, but the payoff is worth it, particularly if you are dairy-free.

To make the Spinachy Soft Scrambled Eggs:

1.  Roughly chop about 2 cups of spinach. You could skip this step and just use whole spinach leaves, but I like the smaller spinach pieces to get more of that “green eggs” vibe.
2. In a small bowl, whisk together 4 eggs, 1/2 tsp kosher salt, some freshly ground pepper, and a pinch of crushed pepper flakes if you like a bit of heat in your eggs (otherwise leave them out). Whisk for a few minutes, until they are light and bubbly.
3. In a large nonstick pan (I am obsessed with this Greenpan), heat a healthy amount of butter over medium-low. Add the spinach and cook until it just begins to wilt. Spread the spinach around in an even layer in the pan.
4. Turn the heat to low, and add the egg mixture. Let the eggs set for about a minute, and begin to push the eggs toward the center of the pan, using a rubber spatula (I use this one – it’s cheap, yet sturdy and absolutely perfect for eggs). At first, you will just be pushing around liquid. After a few minutes, small egg curds will begin to form.
5. Never stop pushing those little egg curds around. It might take 15 minutes (or more, depending on how hot your burner is). Continue to constantly push your egg mixture around until the curds are set. Even when the eggs are done, it might seem like they are too liquidy and still underdone – they probably aren’t! That’s the magic of soft scrambled eggs.

Top this work of art with a few slices of prosciutto, and you have a masterpiece. If you’re not sold on prosciutto, I have a few words for you:

• Prosciutto tastes like bacon, but requires no cooking.
• No-cook bacon means no-clean bacon. 
• Prosciutto feels fancy AF. That’s a fact. This is brunch elevated. 
  

Psst – Want more easy, impressive brunch recipes? Check out my BLT Frittata or Avocado Toast with Chili Oil.  

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Spinachy Soft Scrambled Eggs with Prosciutto

Cook your eggs slow and low for luxuriously creamy, yet dairy-free scrambled eggs. Top with prosciutto for a low-fuss, yet elevated brunch recipe.

Course Breakfast

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 people

Ingredients

• 2 cups spinach leaves, roughly chopped
• 4 eggs beaten
• 1/2 tsp kosher salt
• freshly ground pepper
• pinch pepper flakes (optional)
• butter
• 6 slices prosciutto
• olive oil for drizzling

Instructions

1. In a small bowl, whisk together eggs, salt, some freshly ground pepper, and a pinch of crushed pepper flakes if using. Whisk for a few minutes, until they are light and fluffy, and even a bit bubbly.
   

2. In a large nonstick pan, heat a healthy amount of butter over medium-low, and add the spinach until it just begins to wilt. Spread the spinach around in an even layer in the pan.
   

3. Turn the heat to low, and add the egg mixture. Let the eggs set for about a minute, and begin to push the eggs toward the center of the pan, using a rubber spatula. At first, you will just be pushing around liquid. After a few minutes, small egg curds will begin to form.
   

4. Never stop pushing those little egg curds around. It might take 15 minutes (or more, depending on how hot your burner is). Continue to constantly push your egg mixture around until the curds are set. Even when the eggs are done, it might seem like they are too liquidy and still underdone – they aren’t! 
   

5. Plate the eggs, and drizzle with a bit of olive oil (optional, but life changing in my opinion). Top with few slices of prosciutto and freshly cracked pepper. Enjoy immediately.