Scrambled Eggs with Chive Pesto and Prosciutto

1. 1

   Puree 3/4 cup oil, parsley, and garlic in blender.

2. 2

   Add chives and cheese.

3. 3

   Puree until smooth.

4. 4

   Season with salt and pepper.

5. 5

   (Pesto can be made 2 days ahead.

6. 6

   Cover and refrigerate.)

7. 7

   Whisk eggs in large bowl to blend.

8. 8

   Whisk in 3 tablespoons pesto.

9. 9

   Place 2 slices prosciutto, overlapping slightly, across each of 4 plates.

10. 10

    Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat.

11. 11

    Add egg mixture and cook until softly set, stirring constantly, about 4 minutes.

12. 12

    Season to taste with salt and pepper.

13. 13

    Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.