In a tall porcelain jar (preferably something with a handle), beat together eggs, butter, and salt.
Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. There is a little residual cooking.
Plate the toast. Drizzle with olive oil. Top with scrambled eggs. Grate parmesan on top, and fresh pepper. Add prosciutto.
Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. There is a little residual cooking.
Plate the toast. Drizzle with olive oil. Top with scrambled eggs. Grate parmesan on top, and fresh pepper. Add prosciutto.