Let’s Make Brinner

Four ingredients. Five minutes. Are you ready?

This recipe is from Andy Baraghani’s cookbook, “The Cook You Want to Be.”

• Beat 4-6 eggs (it calls for 4; I think 5-6 is more reasonable, especially if you’re cooking for more than 1 or 2 people) really well, so there’s no white showing and it’s uniform in color. Add a little salt and pepper. No more than 1/2 tsp. You’re adding cheese later.
• Put knob of butter in a pan and heat on low-medium heat until foaming. Add eggs.
• When the edges of the eggs start to congeal, sprinkle them with a thin layer of finely-grated, good quality Parmesan cheese.
• Use a spatula to very gently comb the eggs to the center, continue doing this for a few seconds, until the eggs are fluffy and nearly cooked through.
• While still shiny, take the eggs off the heat. Carry-over cooking will finish the job.
• Pile a couple of pieces of thinly-sliced prosciutto that have been torn in half on top the eggs.

Simple as that. This dish has no business being as tasty as it is. Something about the creamy eggs with the nutty Parmesan is immensely satisfying.

I served mine with salad and toast, but honestly there’s no end to how and when you can eat these eggs. Use your imagination.

NOTE: I usually read the comments on my posts, and I know that some of you like vegetarian and vegan alternatives to the recipes I share, and normally I can come up with them…at least a vegetarian option. This one is a harder lift, for obvious reasons. I suppose if you wanted to try a vegetarian spin on this, you could ditch the Parmesan and prosciutto and use nutritional yeast sprinkle.