My New Favorite Breakfast: The Prosciutto Egg

Megan Main Dishes, Whole Food Recipes 7 Comments

You’ve heard of a One-Eyed Sailor?  The ubiquitous Bacon & Eggs?  Eggs Benedict?


May I introduce you to my new favorite?


She wins the starring role in your broad-based breakfast bowl due to her many appropriate attributes:

  1. Prosciutto can easily be sourced with only two ingredients: pork & salt.  It requires no sugar or nitrates for curing and is, thus, GAPS-friendly and ideal for most healing diets.
  2. This recipe is quick, easy and simple!
  3. It totally passes the gourmet-meter test.
  4. Visually stunning and impressive, this treat can be presented even to guests.
  5. Anything with a runny yolk gets my vote.  The delicious-factor and mouth-feel of runny egg yolk have set many poets writing.  And our bodies crave this muse’s cholesterol: brain and hormone functions thrive on the pure food of raw egg yolk.
  6. Essentially ham & eggs is being re-written into a healing feast.
  7. This main dish goes great with cucumbers, aged cheese, fermented veggies and bone broth for a high-protein, easy-to-digest, satisfying meal.  Also serve with roasted or sauteed veggies.
  8. Both eggs and prosciutto last well in the fridge; so they’re great “pantry staples” to keep on hand for a ready-to-go, special meal.
  9. Breakfast, lunch or dinner!

Alternately, try breaking prosciutto up into pieces and beating it with 2-3 eggs.  With this preparation, your scrambled eggs will be infused with a more subtle, rich quality, and the prosciutto’s soft, buttery texture will remain.  This is also one of my favorite ways to enjoy prosciutto.  Not everyone loves fried eggs and sometimes our food moods change.

Keep prosciutto and eggs on hand for two gourmet feast options!


The Prosciutto Egg

STEP 1. Yep, place 1 T. butter or lard in a small, hot skillet, over medium heat.  Add 1-2 slices prosciutto fanned over the circumference of the pan.  Crack an egg, or two, over the meat.

the prosciutto egg-2

STEP 2. Place a lid over the pan and turn the heat to low.  Allow egg to poach in the steam until the white is cooked but the yolk is still completely runny, about 3-4 minutes.

STEP 3.  To make this recipe with CREAMED SPINACH

  • Place your finished prosciutto egg in a warm bowl to keep it hot while you do the following quick preparation in the same pan.
  • Add 1 T. butter or lard to your little hot pan, over medium-high heat.
  • Add two hand-fulls of fresh spinach, chopped, and two pinches of salt.  (One cup frozen, organic spinach works nicely in this recipe too.)
  • Saute for one minute, just until the leaves decrease in size, as they begin to wilt.
  • Add 1/4 cup grass-fed heavy cream, 2 turns of black pepper and an optional one clove garlic, crushed.
  • Stir, allowing the rest of the leaves to wilt, the garlic to mellow and the cream to reduce, about 2 minutes.
  • Serve the creamed spinach under or to one side of your prosciutto egg.
  • Garnish with freshly grated nutmeg and more s & p, to taste.


  • Tim

    How about breakfast tomorrow?

  • Cary Bradley

    Spectacular! Adore using greens at breakfast. Does spinach give your cast iron skillet finish any trouble? Thanks!

  • Oh, good question, I don’t think so; but now that you mention it I’ll pay closer attention. Have you noticed this happening to yours?

  • joanna n.

    this looks like the perfect mix-up to our traditional fried eggs w/ a side of bacon, toast, onions, or fried potatoes. i’m curious if you have recommendations for sourcing real prosciutto, since it’s not quite as common. also, i’m curious where your cafes are located; would love to visit if any of them are close by!

  • Hi Joanna, our cafes are in Eugene, OR. 🙂 I recommend coming to our 298 Blair Blvd. location in the Whiteaker District when you make it for the fullest cafe menu. Our Coburg Rd. location serves soft-serve organic kefir if that sounds fun! And our south Eugene cart is just WAPF-style treats, no savories. Regarding prosciutto, thanks for the question. A few things I bear in mind: one, I have never found a prosciutto that brags about its husbandry principles; so I like to buy it from Italy where there are no GM’s or American-style CAFO’s. This can be purchased from a great local deli/butcher shop or pre-packaged at Trader Joe’s or natural food stores. If you buy it pre-packaged, look at the ingredients and make sure that there are only two: pork and salt. Or ask your butcher to look for you, if you’re buying it in bulk. Hope this helps!

  • Emily @ Recipes to Nourish

    This sounds delicious! My husband would absolutely love this Megan. Yum!

  • Megan Stevens

    Thanks, Emily! I need to make it again soon; it’s been a while now. It’s funny how you make something everyday (This!) because you love it so much and then switch to something else etc. This was my fave breakfast for so many mornings… It’s fall now and time to get back to this one again. 😉