Prosciutto and Eggs

We had this for dinner the other night and it was absolutely delicious. I had some organic eggs to use up and thought scrambled eggs was the perfect solution. Believe it or not but I had never made scrambled eggs before. But never fear - because there was Marie Claire to the rescue with step by step instructions on how to make the perfect scrambled eggs. And they were! Plus the yolks of organic eggs are so yellow that it made them look even better. I cooked this whole meal in the one pan so the yummy flavours went through everything. Here is my (plus Marie Claire's) recipe:

Ingredients ~

• 4 eggs
• 8 tbsp pure cream
• butter (for greasing the pan)
• 2 vine tomatoes, halved
• 1 bunch baby asparagus
• 4 slices of prosciutto 
• 1/2 spanish onion, cut into chunks
• 1 avocado, sliced
• sea salt
• cracked pepper
• balsamic vinegar
• 2 thick slices of bread, toasted

To Make ~

• Put the eggs and cream in a bowl and whisk together. Heat up some butter in an electric frypan and swirl around to grease well. 
• Pour the egg mixture in and slowly fold the mixture in on itself as the edges cook. Do this continuously and you will end up with light and fluffy eggs. 
• Remove the eggs from the pan and add the asparagus, tomatoes (skin side up), onion and prosciutto. Fry until done, turn the tomatoes half way through to blister the skin as well. 
• Add the eggs back in to heat through quickly. 
• Then place the eggs on top of the toast and season with salt and pepper. Serve with asparagus, tomato, onion and prosciutto. 
• Give everything a drizzle with balsamic vinegar and top with avocado. 
• Serve and Enjoy!