July 17, 2015

This has been a favorite recipe of my papa Vincenzo for years and I can recall him making me this breakfast on weekends when I was a little girl. I love the simplicity of his recipe which was just the eggs, pecorino (a sheep’s milk) cheese and loads of cracked black pepper but for a variation, I enjoy adding in the prosciutto, garden ripe tomatoes and the fresh basil. If you want the eggs really cooked and crispy place the pan under a hot grill or in a hot oven to finish the dish.


Serves 2

2 tbsp Bertolli Originale Extra Virgin Olive Oil

4 thin slices of prosciutto

4 free range or organic eggs

40g shaved pecorino or parmesan cheese

1 large ripe tomato, sliced

Good handful of basil

Sliced ciabatta bread, toasted


1. Heat Bertolli Originale Extra Virgin Olive Oil in a large fry pan with a tight fitting lid over a moderate temperature and add in the prosciutto.

2. Cook the prosciutto for 1 minute until crispy, turn it over and layer over the sliced tomato, crack in the eggs and then scatter over the shaved parmesan, crack over some pepper and a pinch of salt, cover with the lid and cook for 5 minutes until the cheese has melted.

3. Scatter over the basil and serve with toasted ciabatta and a drizzle of olive oil.