Mini breakfast ciabattas

Mini breakfast ciabattas

By
From
Alimentari
Makes
4
Photographer
Lauren Bamford

These were inspired by the little rolls we ate every morning when we were travelling in Spain. They would be piled up on a bar and people would come in and grab one to have with coffee. So many of our customers are rushing in on their way to work and don’t have the time or the appetite for a large breakfast – this is the perfect little savoury snack to go.

Ingredients

Quantity Ingredient
8 eggs
1 tablespoon milk
3/4 tablespoon butter
4 mini ciabatta buns, sliced in half
4 slices prosciutto

Method

  1. Crack the eggs into a medium-sized bowl, add the milk and lightly beat with a fork. Season with salt and pepper.
  2. Melt the butter in a frying pan over medium heat. Before the butter starts to foam, pour in the egg. Stir occasionally until scrambled and cooked to your liking. Divide the scrambled egg among the mini bun bases.
  3. Wipe the frying pan and return to medium heat. Place the prosciutto in the pan and cook until crisp.
  4. Place the prosciutto on top of the eggs and cover with the bun tops.

Note

  • You can replace the prosciutto with slow-cooked winter greens for a vegetarian option.
Tags:
alimentari
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