Easy recipe: Breakfast eggs with an Italian twist
- Difficulty: easy
- Preparation: 15 minutes
- Dose: 2 people
- 15g (1/2oz) butter
- 2 tbsp olive oil
- 350g (12oz) cooked new potatoes
- 1 large tomato, halved
- 150g (6oz) mushrooms
- 2 eggs
- 4-6 slices Prosciutto di Parma DOP
- Salt and freshly ground black pepper
Preheat a low grill and warm 2 serving plates under it.
Heat the butter and 1 tablespoon of olive oil in a non-stick frying pan and sauté the potatoes until golden brown, about 5 to 6 minutes. Divide them between the 2 plates and keep warm.
Cook the tomato and mushrooms in the frying pan for a few minutes, then divide them between the plates. Wipe out the pan with kitchen paper.
Heat the remaining oil in the frying pan and add the eggs, frying them until done to your liking. Transfer to the plates and season with salt and pepper.
Arrange the Prosciutto di Parma DOP on the plates and serve at once.
There you go! Buon Appetito!