Recipe information
Yield
Makes 4 Servings
Ingredients
3
/4 cup plus 1 tablespoon olive oil
2
/3 cup (packed) fresh parsley leaves
1
garlic clove, minced
2
/3 cup chopped fresh chives
2
tablespoons freshly grated Parmesan cheese
12
large eggs
8
thin prosciutto slices
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Preparation
Step 1
Puree 3/4 cup oil, parsley and garlic in blender. Add chives and cheese. Puree until smooth. Season with salt and pepper. DO AHEAD Pesto can be made 2 days ahead. Cover and refrigerate.
Step 2
Whisk eggs in large bowl to blend. Whisk in 3 tablespoons pesto. Place 2 slices prosciutto, overlapping slightly, across each of 4 plates. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat. Add egg mixture and cook until softly set, stirring constantly, about 4 minutes. Season to taste with salt and pepper. Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.