Scrambled Eggs with Chive Pesto and Prosciutto

• 3/4 cup plus 1 tablespoon olive oil
• 2/3 cup (packed) fresh parsley leaves
• 1 garlic clove, minced
• 2/3 cup chopped fresh chives
• 2 tablespoons freshly grated Parmesan cheese
• 12 large eggs
• 8 thin prosciutto slices

1. Puree 3/4 cup oil, parsley, and garlic in blender.
2. Add chives and cheese.
3. Puree until smooth.
4. Season with salt and pepper.
5. (Pesto can be made 2 days ahead.
6. Cover and refrigerate.)
7. Whisk eggs in large bowl to blend.
8. Whisk in 3 tablespoons pesto.
9. Place 2 slices prosciutto, overlapping slightly, across each of 4 plates.
10. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat.
11. Add egg mixture and cook until softly set, stirring constantly, about 4 minutes.
12. Season to taste with salt and pepper.
13. Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.

olive oil, parsley, garlic, fresh chives, parmesan cheese, eggs

Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-chive-pesto-and-prosciutto-106412 (may not work)