I am smitten with these quick deviled eggs topped with torn slices of prosciutto. They make a formative and simple breakfast. What makes them quick? The eggs are put in a pot, covered in water and brought up to a boil. We turn off the heat and let the eggs sit in the hot water for ten minutes. Then we run the eggs under cold water and when they are cool enough to handle, we peel them and cut them in half. We smash the yolks with a fork and add mayonnaise and salt. We spoon the mixture back into the whites and then top them with torn slices of prosciutto. What makes them formative? They are rich, clean, salty, and smooth. The warm eggs gently melt the fat of the prosciutto. They get a funk from the aged prosciutto. Since they are still warm, they have a fuller flavor profile with aromatics flowing freely. It makes for a memorable handheld breakfast. The key is getting someone else to make them for you.
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