My recipe for Truffled Scrambled Eggs with Parma Ham would be the perfect special occasion breakfast such as Christmas and the New Year.
*Paid collaboration with Prosciutto di Parma*
A recipe for Festive Feasting
My recipe for Truffled Scrambled Eggs with Parma Ham would be the perfect special occasion breakfast such as Christmas, New Year, Thanksgiving or Easter. It’s simplicity itself, as whilst the Parma Ham is grilling, you can toast your sourdough and make your scrambled eggs, so it all comes together at the same time.
Although I love Parma ham au naturel, it is also fabulous when cooked, and especially grilled. It becomes crispy with a wonderful saline taste, which is the perfect partner for creamy scrambled eggs with a drizzle of Italian truffle oil, which works so well for this Truffled Scrambled Eggs with Parma Ham breakfast recipe.
Today’s recipe for Truffled Scrambled Eggs with Parma Ham is another recipe I have created in collaboration with Prosciutto di Parma. As regular readers will know I have visited Parma where the ham is made, as well as sharing many Parma Ham recipes over the last year or so, and this is my latest bespoke recipe using this delicious ham.
About PROSCIUTTO DI PARMA
PROSCIUTTO DI PARMA or Parma Ham as it is also called, is known globally. And, its delectable, slightly salty and honeyed taste is the star of these little crostini. The drying process that Parma Ham goes through creates a ham that is very low in fat content, which is good news. It also contains lots of mineral salts, vitamins, antioxidants and easily digestible proteins, that makes for a meltingly tender texture.
Parma Ham has a Protected Designation of Origin (PDO), and is 100% natural with no nitrates, and no additives or preservatives, except sea salt. It’s simply SO easy to serve, at any time of the year, but especially during the summer when there is an abundance of seasonal tomatoes, which makes for a perfect pairing with this unique Italian ham.
This really is best when served on toasted sourdough bread, which is liberally buttered to the butter melts into all those glorious sourdough holes! I’ve also garnished this Truffled Scrambled Eggs with Parma Ham breakfast dish with fresh thyme, again, this herb marries to well with the fragrant, crispy Parma Ham and scrambled eggs.
I have suggested 2 large free range eggs and 3 slices of Parma Ham per person, and have written this recipe with ingredients for 2 people, but it can be scaled down for 1 person and easily scaled up for a crowd.
Serve these Truffled Scrambled Eggs with Parma Ham with extra buttered toast and grilled Parma Ham for extra picking, which is so seductive I think. And, if you ARE serving this for breakfast this Christmas or New Year, a glass of Prosecco would be the perfect boozy accompaniment.
I hope you enjoy this recipe if you make it, please do let me know in the comments below! Have a wonderful 4th Sunday in Advent, Karen
Notes and Substitutions
- You can use duck eggs instead of hens eggs.
- You can use Black truffle oil or truffle flakes.
- Fresh parsley can also be used a garnish.
- Normal bread is also great with this recipe in place of sourdough, try to use thick slices.
- Add some garlic granules to the scrambled eggs for an extra flavour dimension.
More PARMA HAM Recipes
These little Parma Ham Crostini with Pesto are perfect aperitivo nibbbles. Easily made with store cupboard ingredients and Parma Ham, they are a tasty little mouthful. Crostini means “toast” in Italian, and these are made with squares of toasted bread. Pesto and cherry tomatoes are added before the final flourish of a rosette of Parma Ham adorns the top of these stunning nibbles. As it is currently wild garlic and chive flower season, I garnished these Parma Ham Crostini with Pesto with chive and wild garlic flowers, but you can garnish them with any seasonal edible blooms you have to hand. I also added some snipped chives as a final garnish. Use any homemade or good quality bread for the little toast bases, but make sure you top these delectable bites with Prosciutto di Parma, for that very unique taste and silky texture.
My recipe for Parma Ham Pitta Pizza is a great idea for a super simple, quick lunch or supper dish. It uses lots of “store cupboard”, pantry and fridge staples, such as Prosciutto di Parma, cherry tomatoes, blue cheese, olives and artichokes in oil. Most people will have a couple of packets of pitta breads tucked away in the freezer or in the bread bin, as well as Parma ham, fresh tomatoes, cheese and tinned antipasti ingredients. We all love my homemade pizza, but when time is tight, this is a great recipe to make, as it’s on the table in well under half an hour. Use any blue cheese you have to hand, but Italian blue cheese is best I think. I have suggested using black olives, but again, green olives will work well too. The only “must have” ingredient is Prosciutto di Parma, with its unique taste and traditional production, the taste really cannot be replicated.
Italian Sub Sandwich with Prosciutto di Parma Ham; a “sub” or “submarine” is a fabulous “long style” sandwich made famous in the States, but this sandwich has pure Italian style and taste at its heart with the use of Prosciutto di Parma as the main ingredient. Easy to assemble, and also to transport, this sandwich would make the perfect lunch time meal or snack for all of your “al fresco” dining, as well as being the star of any summer picnics too.
Focaccia Bites with Pesto and Prosciutto di Parma. These little cubes of bread with classic pesto and the hero ingredient of Parma Ham are very easy to make, and you can make them with bakery or shop bought focaccia bread, as well as home-made. If like me, you nearly always have jars of pesto, artisan bread and a couple of packets of Parma Ham in the fridge (for impromptu nibbling and enticing recipes), you will probably not need to go out to buy the ingredients. And, if you don’t have focaccia bread to hand, then use any bread, and just drizzle some olive oil over it before adding the pesto and Prosciutto di Parma.
Prosciutto di Parma and Peach Mini Skewers. I love these mini skewers, they are deliberately “bite sized” as the perfect accompaniment with chilled Prosecco for any summer party or celebratory gathering. Using seasonal fresh peaches, any type of peach is fine, the sweet fruitiness is the perfect match when paired with strips of silky, slightly salty Prosciutto di Parma, or Parma Ham as you may know it. All you then need to serve these delectable bite-sized morsels are baby basil leaves for an aromatic hit of that most classic of Italian summer herbs.
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Travel to Parma with Me!
24 Hours in Parma! City of Gastronomy: My account of a rather tasty 24hrs in Parma, where I not only enjoyed the architecture, but revelled in the culinary scene too, with a trip to a Parma Ham producer and numerous local restaurants.
Recipe for Truffled Scrambled Eggs with Parma Ham
- 4 large free range eggs, beaten with 2 tablespoons of milk, salt and black pepper to taste
- 6 slices Parma Ham
- Italian white truffle oil
- 2 large slices of sourdough bread
- Fresh thyme, for garnishing
- Pre-heat the grill and line a baking tray with tinfoil or baking paper.
- Heat 25g of butter and 1 teaspoon of truffle oil in a saucepan until bubbling. Add the eggs, and using a wooden spatula, stir and turn the eggs around in the pan to cook and scramble them.
- Meanwhile, place the Parma Ham on the baking tray under the grill, and toast the sourdough bread, either in a toaster or also under the grill.
- As soon as the eggs are cooked, take them straight off the heat.
- Butter the toast and divide the eggs between the 2 slices of toast which have been placed on 2 plates.
- Arranged the grilled Parma Ham over the top of the scrambled eggs, drizzled some more truffle oil over the Parma Ham and eggs, then garnish with fresh thyme leaves.
- Serve immediately with extra buttered toast and grilled Parma Ham if desired.
You can use duck eggs instead of hens eggs.
You can use Black truffle oil or truffle flakes.
Fresh parsley can also be used a garnish.
Normal bread is also great with this recipe in place of sourdough, try to use thick slices.
Add some garlic granules to the scrambled eggs for an extra flavour dimension.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 634Total Fat 34gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 519mgSodium 2665mgCarbohydrates 21gFiber 1gSugar 4gProtein 62g