Creamy Lemony Eggs with Prosciutto

Want a knockout dish for brunch this weekend? Something out of the ordinary, but comforting, rich and just 6 ingredients? Creamy, Lemony eggs with Prosciutto is the perfect recipe to start the weekend off right.
I've recently bought the cookbook, Radically Simple by Rozanne Gold because I wanted to add recipes to my repertoire that were simple to make but didn't sacrifice on the wow factor or flavor. This cookbook and recipe has become one of my staples- my family requests several recipes from Rozanne's collection, and I have made the creamy lemony eggs with prosciutto for several friends and received wonderful reviews. The ingredients are simple, just eggs, lemon, prosciutto, butter, English muffins and chives. The original recipe doesn't call for English muffins but I stack everything on top of the toasted bread and I think it adds that je ne sais quoi. Sound too simple to impress? Not so. The difference is in the way the eggs are cooked. Instead of pan frying the eggs, you ever so gently cook them in a double boiler just like hollandaise, and the result? Pure perfection. The creamiest eggs you've ever had with a hint of lemon. People will swear you've added tons of cheese and cream because of the texture. The eggs are super creamy and luscious. Simply delicious! If you don't have a double boiler, don't let that scare you off. The truth is, I don't have one either. You can make an easy version by placing a heatproof bowl (I used a big glass bowl) over a big pot of gently boiling water.

Just take care not to have the bottom of the bowl touch the hot water. One word of advice- take your time with the eggs, baby them. Trust me, in the end it will be so worth it. Bon Appetit!

Creamy Lemony Eggs with Prosciutto serves 4
6 oz. thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
grated zest and juice of 1 lemon
2 Tbsp. unsalted butter, melted
3 Tbsp. of chopped fresh chives
4 English muffins, split and toasted

Line the centers of the plates with the toasted English muffins. Place prosciutto on top of the muffins, overlapping the slices. Set aside.
Combine the eggs and whites and beat with a whisk until thoroughly mixed. Add the lemon zest, melted butter, juice of the lemon and salt and pepper to taste. Mix well.
Bring several inches of water to boil in the bottom of a double boiler. Reduce heat to a rolling simmer. Add your egg mixture to the top of the double boiler. Cook, stirring constantly with a rubber spatula, until the eggs have thickened into small curds, about 10-15 minutes. Spoon the hot eggs onto the prosciutto and English muffins. Garnish with chives.

*note: I have changed Roxanne's original recipe- my changes are included. I have also made these eggs substituting thinly sliced lox when I didn't have prosciutto on hand. Both work equally well with the lemony creamy eggs. Here's a photo of the salmon version