Remove the Prosciutto di San Daniele from its packaging and bring to room temperature for 30 minutes.
Cut each slices of Prosciutto di San Daniele in half lengthwise, and carefully roll each half into a rose shape, fluting the edges to create petals, as you roll. Set aside while you prepare the eggs.
Heat a non-stick pan over a medium flame. Melt the butter, and when it is sizzling pour in the double cream.
Crack your eggs straight into the pan and sprinkle generously with grated Grana Padano cheese.
Scramble for a few minutes until they look like very wet scrambled eggs. Remove from them from the heat when they're still wet and transfer to a waiting serving plate. They will continue to cook while you prepare the rest of the meal.
Garnish with the Prosciutto di San Daniele roses and a few sprigs of fresh basil leaves. Serve immediately with extra Grana Padano cheese grated over the top, if desired.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.