Scrambled Eggs with Broccoli and Prosciutto

    25 minutes

    This Chinese version of scrambled eggs can be eaten for breakfast, brunch, lunch or even dinner. The prosciutto is cooked into the eggs with scallops and when firm it is served on a bed of blanched broccoli.

    2 people made this

    Serves: 4 

    • 1 head broccoli, cut into florets
    • 6 eggs, whisked
    • 4 tablespoons milk
    • 1 tablespoon oil
    • 1 medium onion, diced
    • 1/2 teaspoon salt
    • 4 dried scallops, soaked and finely diced
    • 6 slices prosciutto, finely diced
    • salt, to taste

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Blanch the broccoli in boiling water for 3-5 minutes. Drain and transfer to a serving dish.
    2. In a small bowl whisk together the eggs and milk. Set aside.
    3. Heat a frying pan with 1 tablespoon oil over high heat. Saute the onion and salt until soft; 3-4 minutes.
    4. Add the scallops and prosciutto then stir until fragrant; about 2-3 minutes.
    5. Stir in the egg and mix well. Turn the heat off and stir the egg until fully scrambled but not over cooked.
    6. Adjust the seasoning accordingly. Pour over the broccoli and serve.


    You can get dried scallops at Asian speciality shops or you can use fresh.

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    Chinese scambled eggs?I had some scallops so this was an interesting way to use them up. It would also be fine with just the proscuitto.  -  02 Mar 2011