Prosciutto-Cheddar Scones with Fried Eggs and Chives
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Ingredients & Equipment
What we send
- 2 ouncesprosciutto
- 2 half sticksunsalted butter
- 1/8 ouncechives
- 4 ouncesheavy cream
- 2 teaspoonsbaking powder
- 1 teaspoonsugar
- 2 cupsflour
- 2 ouncesshredded Cheddar cheese
- 1/4 teaspooncrushed red pepper
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium nonstick pan with lid
- baking sheet
Preheat oven to 425°F. Heat 2 teaspoons olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add prosciutto in a single layer and cook, working in batches as needed, until crisp and curling at edges, 1-2 minutes per side. Transfer prosciutto to a paper towel–lined plate to drain and cool slightly. Wipe pan clean and reserve, off heat, for Step 5.
While prosciutto crisps, cut 1 half stick butter into 2 equal pieces. Cut 1 piece into ¼-inch cubes, place on a plate, and chill in refrigerator for the next step (set remainder aside at room temperature—6 tablespoons should be left for serving). Rinse chives and thinly slice. In a small bowl, measure out 1 tablespoon cream and reserve for Step 4. In a large bowl, whisk together baking powder, sugar, 1½ cups flour, and ¼ teaspoon salt.
To bowl with flour mixture, add cubed butter and, using your hands or a fork, work butter into flour mixture to combine into a crumbly texture—the butter pieces should be pea-sized. Add remaining cream and 2 tablespoons cold water; stir until just combined to form a loose dough. Add Cheddar and half of chives, then finely crumble over crispy prosciutto. Stir until just combined.
Form and bake scones
Line a baking sheet with parchment paper. Sprinkle 2 tablespoons flour onto a clean, dry surface, coating your hands with a thin layer (discard remaining flour). Add dough and gently form and press into a circle, about ¾-inch thick. Cut into 6 equal wedges; arrange on prepared baking sheet. Brush tops of scones with reserved cream (this helps give them their golden crust). Bake until light golden, 14-16 minutes.
After 10 minutes of scones baking, place pan from prosciutto over medium heat with 2 teaspoons olive oil. When oil is shimmering, crack 4 eggs into pan and season with salt and black pepper. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.
Plate scones and eggs
Transfer 1 prosciutto-Cheddar scone to each serving plate (there will be 4 extra scones—feel free to serve a larger crowd, or refrigerate the leftovers in an airtight container for up to 3 days) and top with remaining butter as desired. Add fried eggs to plates; garnish with crushed red pepper (it's spicy, so feel free to use less) and remaining chives. Enjoy!