Mediterranean Eggs

• 1 teaspoon unsalted butter
• 1 tablespoon olive oil
• 300 g cherry tomatoes, quartered
• 200 g button mushrooms, roughly chopped
• 6 eggs
• 6 basil leaves, finely sliced
• 1/4 cup cream, low fat is fine
• salt, to taste
• fresh ground black pepper, to taste
• 1 tablespoon freshly grated parmesan cheese
• 2 slices country bread (thick slices)
• 4 slices prosciutto

1. Heat the butter and oil in a large non-stick pan and saute the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
2. At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
3. Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
4. To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.

unsalted butter, olive oil, cherry tomatoes, button mushrooms, eggs, basil, cream, salt, fresh ground black pepper, parmesan cheese, country bread

Taken from www.food.com/recipe/mediterranean-eggs-136500 (may not work)