Recipe by Lindsay Hunt
Last week while on vacation in Amsterdam, I had the good fortune of attending a breakfast buffet. Why good fortune, you ask? Well in that Dutch city, slices of my favorite cumin-flecked Gouda cheese lined the buffet, as well as an endless supply of prosciutto. Uncommon at thefruit, yogurt, bacon and eggs buffets common in the US, I eagerly took advantage of these two European staples.
The buffet gave me a an opportunity to test out a decadent brunch combination of cheese, prosciutto, whole-grain toast, and creamy scrambled eggs. The earthy flavor of the cumin seeds pairs perfectly with prosciutto’s saltiness, and it keeps you full for hours after brunch.
Since returning home from my trip, I’ve stocked up on these two flavorful staples. It’s must faster and cheaper than a ticket to Amsterdam.
3 tbsp butter
Salt and freshly ground pepper, to taste
2 slices whole-grain toast
2 slices Dutch Gouda with cumin seeds
4 slices prosciutto
1. Combine the eggs in a small bowl and whisk to combine with a fork. Season generously with salt and freshly ground pepper.
2. Heat a medium skillet over medium-high heat. Add 2 tablespoons butter and melt. When the butter starts to bubble add the eggs to the pan. Let the edges cook and then begin to stir slowly with a rubber spatula or wooden spoon. Continue stirring until the eggs are almost cooked, then remove from the heat and add the remaining tablespoon butter. Taste and season with additional salt and pepper. Set aside.
3. Toast the slices of bread until dark golden brown. Layer each with a slice of cheese and top each slice with half of the scrambled eggs.
4. Place two slices of prosciutto on each serving and enjoy!