NEW YORK - JULY 13:  Bobby Flay  wearing an Invicta watch attends the Hamptons Magazine - Invicta Watch & Infiniti celebration at MPD Restaurant on July 13, 2010 in New York City.  (Photo by Eugene Gologursky/WireImage for Niche Media, LLC)
Bobby Flay's Italian Take On The Classic BEC Features Prosciutto And Focaccia
By Carly Weaver
Bobby Flay’s version of the classic bacon, egg, and cheese sandwich incorporates a unique twist of prosciutto, soft scrambled eggs, and focaccia bread. Although the recipe doesn't exactly sound like a BEC, and Flay calls it Scrambled Eggs with Prosciutto and Focaccia — referring to it as a panini — it undoubtedly is a fancy Italian-inspired version of the classic sandwich.
In an Instagram video, Bobby Flay fries up thin slices of prosciutto in hot oil, removes them from the pan, and lets them sit to get crispy. He then whisks some eggs until they're a uniform color and only adds pepper, saying he doesn't add salt until the end because he wants "the curds of the scrambled eggs to be really silky, and sometimes salt can make them a touch grainy."
Flay then pours the eggs on top of the creme fraiche and butter he added to a cold pan, stirs them continuously with the heat turned on, and adds salt and some parmigiano reggiano once they're done cooking. Lastly, he tops a slice of homemade focaccia bread with those scrambled eggs, a piece of crispy prosciutto, some more pepper, and another slice of bread.