Mediterranean Eggs - cooking recipe

Ingredients

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

Preparation

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).
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.
Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
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.