Serves 2
- 5 large free range eggs
- 1 heaping tablespoon crème fraîche
- ¼ cup fresh roughly chopped herbs (mix of parsley and tarragon)
- 1 tablespoon butter
- Flaky sea salt
- Fresh cracked pepper
- Toasted bread with olive oil
- ¼ lb. thinly sliced prosciutto
Serves 2