Scrambled eggs with lachsschinken

This is a great brunch idea, but really you can eat this any time of day, that's the awesome thing about eggs.  There are loads of variations, but today I'll be sharing one of my fave.
I used shallots this time, but I have used onions in the past.  I still had a shallot in the fridge from September's Savour Stratford, an annual food festival which follows the Garlic Festival; both in Stratford, Ontario.  It's where I find my annual Cinderella pumpkin, the Rouge vif D'Etampes, my favourite pumpkin variety.  The man from whom I bought the pumpkin, threw in  a couple of free shallots.  James won't eat onions or anything from the allium group of foods, such as French shallots, shallots, leeks, scallions, chives, though oddly enough he likes garlic, but not too much of it, where as I can't get enough.
Back to the eggs.  I heat up butter in a pan, sometimes salted, if plain, I add salt, but after the shallots or onions have already softened, because salt adds time to cooking.  I chop up some shallots or onions, since I usually make this just for me, one small or half of a big shallot or onion is enough.  Once the shallots/ onions are starting to look translucent, add slices of lachsschinken, a German style prosciutto, or any prosciutto or meat of your choice.  I like prosciutto, especially the lachsschinken, because I always get it sliced very thin, and I love the flavour.  It also lasts a lot longer in the fridge compared to other sliced meats, because of the way it's prepared.  I usually put the slices on top of the shallots/onions for a bit, this helps the flavours blend in the end.  Add some pepper, I always use freshly ground, it holds its potency better, so you don't need to use as much as pre-ground.

 
I then break 2 eggs into the pan, and scramble.  I only fry my eggs until they are no longer runny.  Over frying scrambled eggs, makes them drier, harder and eggy smelling.

I then eat my scrambled eggs with a slice of rye bread, which I pick up at the bakery.  I always wondered why the bakery rye looks, smells, and tastes different from the supermarket rye.  I recently read the ingredients on the supermarket "rye bread", and wheat flour - enriched non the less - is one of the main ingredients, and caramel colour is always on the list, to give the bread that dark colour, which tricks people into thinking they are eating healthier.  Enriched flour, which is found in most items at the supermarket requiring flour, is flour which has been stripped of everything, and then the nutritional values are added back in.  It's crazy, right.  First they take the naturally good stuff out and then add their own versions and amounts.  Again, so disappointing.  It's always wheat flour, and wheat has been so modified, that it no longer resembles the wheat as our ancestors knew it.  This may be why they add nutritional value to wheat bread.  When I need plain flour, I buy unbleached Five Roses plain flour.  I find it works better than Robin Hood for baking.  

So I am sticking to my fresh bakery bread, which is not only better and tastier, but cheaper as well.  Go figure.  Once in a while, I buy sourdough, especially if I'm making a stew, fresh sourdough with salty butter is amazing.  I also love a fresh baguette every now and then, and I love pumpernickel, especially that whole grain moisty type, there is one with hazelnuts, so good.  That sort of pumpernickel isn't practical for sandwiches to go, but is great for at home sandwiches and even broken into pieces in a salad instead of croutons.

Sorry, again, I didn't think to take a picture until I was already wolfing down this tasty, filling, and healthy dish.  Bon Appétit!