Christmas morning breakfasts in our house tend to be quite small, simple meals. Given that I’m going to be spending most of the day preparing a Christmas dinner feast, I don’t want an elaborate breakfast with a big clean up.
That’s where these one pan Grana Padano scrambled eggs with Prosciutto di San Daniele roses come into their own. The recipe only takes five minutes to cook, and it’s so indulgently creamy and cheesy – and the elegant Prosciutto di San Daniele roses with their vibrant green leaves finish it off perfectly.
Watch our video below to see just how easy it is to make! You might think the method is a bit different than the usual way of making scrambled eggs. My teenage son wants to be a chef when he grows up, and he’s training at our local college and working part-time in a local cafe. He learned how to make scrambled eggs this way from watching the chef at the cafe, and they turn out perfect every time with very little washing up afterwards!
What else could you ask for on Christmas morning, except perhaps a Mimosa or two to wash it down?
Grana Padano Scrambled Eggs with Prosciutto di San Daniele Roses
A simple, yet elegant, one-pan breakfast perfect for Christmas morning.
Around 1000 years ago, in the Po Valley in Italy, the Cistercian monks built Chiaravalle Abbey and began cultivating crops and rearing livestock. Food preservation techniques were not as advanced then as they are now, and fresh milk quickly went off. In a bid to help preserve surplus milk the monks developed the cheesemaking process that resulted in Grana Padano cheese. This technique preserved the nutritional properties of the milk, and the flavour only improved with maturation.
Prosciutto di San Daniele is produced only in the Friuli Venezia Giulia region, in the hilly area around the town of San Daniele in the north-east of Italy. It is made solely of the carefully selected meat of pigs born and bred in Italy and sea salt, dried by the winds blowing down from the Carnic Alps and the breezes coming in from the Adriatic Sea. It is a natural food product with no additives or preservatives of any kind.
Both Grana Padano and Prosciutto di San Daniele have Protected Designation of Origin (PDO) status, meaning that when you buy these products you can guarantee they were produced to the highest standards in their respective regions. Be sure to look out for the PDO mark when making your purchases.
What’s your favourite way to pair Grana Padano and Prosciutto di San Daniele? Do you have a Christmas-themed recipe you make that uses both ingredients? Let me know in the comments!
Wishing you all a wonderful Christmas, and all the best for 2O18!
GRANA PADANO AND PROSCIUTTO DI SAN DANIELE TASTER BOX GIVEAWAY
HOW TO ENTER
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TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Grana Padano and Prosciutto di San Daniele. The prize is to win a Grana Padano and Prosciutto di San Daniele Taster Box worth £10. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway.
The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
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If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries. Any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory! Please make sure your comment is eight words or longer or Google views it as spam and this negatively affects my spam score. All entries with comments fewer than the mandatory 8 words will be disqualified and deleted.
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This is a commissioned recipe for Grana Padano and Prosciutto di San Daniele, although, as always, all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.