Preparation

• Heat a large non-stick frying pan over a medium heat
• Fry prosciutto for a couple of minutes on each side until it's crisp and golden at the edges
• Transfer to a warm plate
• Toast ciabatta while you cook the eggs
• Lightly beat the eggs and milk together and season
• Melt the butter in prosciutto pan, and turn heat to low-medium
• Pour in the eggs and top with the Sacla’ Pesto
• When eggs start to set on the bottom, gently stir with a spatula
• Tip the cooked eggs onto buttered ciabatta and top with Parmesan

Serve with prosciutto and basil or chives scattered on top, and season well