Proper Ham & Eggs

Proper Fried Ham & Eggs


  • 1 thick slice of roast ham/gammon
  • 1 fresh egg, at room temperature (or two if you can handle that many)
  • 1 small knob of butter
  • 1 TBS of flavourless oil
To serve:
  • Hot buttered toast, cut into fingers, crusts on or off as you please


  1. You will need two skillets as the ham and the eggs will be cooked separately.
  2. Start the ham first.  Melt the knob of butter in one skillet over medium heat. Once it begins to foam add the slice of ham.  Cook on one side until golden brown,  turn down the heat, then flip over and continue to cook on the other side.
  3. While the ham is browning on the second side, heat the oil in the other skillet.   Crack the egg onto a saucer and slip into the hot oil.  Cover with a lid and leave over low heat, at which time the edges of the egg will be ruffled and golden brown, the whites set and the yolk still runny. If the white is not set, recover and cook for a further 30 seconds. 
  4. Slide onto a heated plate, season with some coarse black pepper and flakes of salt. Add the golden slice of ham and serve immediately with the buttered toast fingers for dipping into that golden yolk.


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