Late to the steamed scrambled egg "scoop," I found handy instructions from Jessica on Food Mayhem. The process is so easy that for anyone who's afraid to cook eggs, this should be your first foray. I was sitting down to eat in less than 20 minutes -- I called it dinner. Next time, I'm doing it for friends at brunch. —Amanda Hesser
Heat the oven to 375 degrees. Lay the prosciutto and country bread on a baking sheet. Bake until the prosciutto is crisp and the country bread is toasted and dry, 5 to 10 minutes (if one is done sooner than the other, remove it from the oven and set on a plate). Let cool, then grind to a powder in a food processor. Some of the bread may not break down; discard any large chunks. Now you have prosciutto breadcrumbs; try not to eat them all before the eggs are done.
Return the food processor bowl to the machine. Add the tarragon and oil and a pinch of salt and puree until the tarragon is finely chopped and emulsified with the oil.
Heat the steamer on your espresso machine. In a steamer pitcher, beat together 3 eggs, 1 teaspoon butter and a pinch of salt. Steam, as you would milk, until the eggs are "scrambled" to your liking. The eggs will continue cooking after you stop steaming so stop sooner than you think -- and don't expect them to come out perfectly the first time around. Steamed scrambled eggs take practice! Spoon the eggs into a serving bowl, sprinkle with a heaping teaspoon of prosciutto breadcrumbs and a teaspoon or two of tarragon oil. Repeat with the remaining eggs until you have 4 servings.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.