Prosciutto and Asparagus Scrambled Eggs with Porcini Butter

Name: Prosciutto and Asparagus Scrambled Eggs with Porcini Butter
Ingredients: 12 , large eggs; 6 tablespoons, half-and-half; , Salt and ground black pepper; 4 tablespoons, unsalted butter, softened; 1/4 ounce, dried porcini mushrooms, rehydrated and minced; 1 teaspoon, minced shallot; 1 teaspoon, vegetable oil; 1/2 bunch, asparagus, trimmed and sliced thin on bias; 1/2 cup, grated Parmesan cheese; 3 ounces, thinly sliced prosciutto, chopped coarse; 6 thick slices, rustic white bread, toasted

Main Courses
Eggs
Pork
Breakfast & Brunch

Heartily flavored scrambled eggs loaded onto toast can make for a substantial breakfast, satisfying lunch, or light dinner. In this case, the eggs are combined with sweet, earthy prosciutto and crisp asparagus and the toast is topped with intense porcini butter. It’s a simple dish, but utterly elegant, too.

SERVES 4 to 6

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