Scrambled Egg on Toast with Prosciutto

Jeanne from Cook Sister has a hilarious little monthly blogging event called EoMEoTE which grew from some posts between her and Spiceblog , in which they ripped the piss (just a little) out of online food blogging events. Nowadays there are so many, and it's hard to keep up with them all, although Ronald does a good job of hosting a site that tries to track all of the different cooking challenges.



Click on the photo to enlarge

All that EoMEoTE = End of the Month Egg on Toast Eggstravaganza requires, is that you cook some eggs and some toast and post about it. I wasn't intending to join in, but I have been sick. I have been walking around three days with a leathery tongue and a gruff throat, feeling shaky. I was definitely out of sorts, I actually elected to eat lunch at Foodles for two days in a row! I have been quite enjoying having a long scarf wrapped several times around my neck at all times of the day. It's cozy! I was even considering wearing it in bed but Fred rolled his eyes at the sight of me naked with a bunch of little black pom-poms hanging around my neck and I thought maybe it wasn't such a good idea.
Ok, get that picture out of your head right away! On Thursday night, and even though Fred was cooking up a pot of his world famous pasta, all I wanted to eat was some comforting scrambled eggs on toast. It occurred to me, I can take a picture of this and send it to Jeanne, which is exactly why this post came to be...

Method
Whisk two organic, brown, non-pateurized eggs together with salt and pepper. Melt a knob of Celles sur Belle French Butter in a small non-stick pan over low heat. Add the eggs and stir gently until softly scrambled. Serve over a slice of thick, crunchy, white toasted bread and crown with a slice of prosciutto.