Name: Toasted baps with sizzled ham, parmesan scrambled eggs, fried tomatoes & chives
Cook time: 7 min
Total time: 7 min
Yield: 4
Ingredients: 3 tomatoes, sliced and sizzled in butter until golden; 300 gram sliced ham off the bone, sizzled in butter until crisp and golden; 4 baps, split and toasted; 50 gram butter; 6 medium (size 6) free-range eggs; 2 tablespoon cream; 1 tablespoon snipped chives; salt and freshly ground white pepper

Ingredients

3 tomatoes, sliced and sizzled in butter until golden

300 gram sliced ham off the bone, sizzled in butter until crisp and golden

4 baps, split and toasted

50 gram butter

6 medium (size 6) free-range eggs

2 tablespoon cream

1 tablespoon snipped chives

salt and freshly ground white pepper

Method

1.Before you cook the eggs, have the tomatoes fried, the ham sizzling in a pan and the baps toasting.

2.Melt 35g butter in a non-stick frying pan over a low heat. Beat eggs lightly with a fork. Tip into the pan and stir with a wooden spoon.

3.Cook the eggs gently, stirring more or less continuously but slowly for about 7 minutes until they’re setting in creamy flakes; don’t overcook.

4.When ‘scrambled’ (past sloppy, and a sort of cohesive creamy mass), add the cream, chives, and a few pinches of salt and pepper.

5.Stack toasted and buttered baps with the cooked tomatoes, ham and scrambled eggs. Serve immediately.

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