John Myers
Toast with Beef Cured Ham and Scrambled Eggs
The perfect toast with beef cured ham and scrambled eggs recipe with a picture and simple step-by-step instructions.
- 4 Discs Juicy beef ham or beef salmon ham
- 4 Discs Whole grain toast
- 6 Free range eggs
- 0,125 liter Milk or
- 0,125 liter Cream 30% fat
- Sea salt from the mill
- Black pepper from the mill
- 2 tbsp Butter
- Chives rolls
- Whisk the eggs with the milk (I used cream) and season with salt and pepper.
- In a large pan, brown a tablespoon of butter lightly and fry the toast slices on both sides until crispy (medium heat). Then place on a preheated plate.
- Put another tablespoon of butter in the same pan (I wiped it off with a kitchen towel beforehand). Melt the butter (low heat).
- Add the egg-milk mixture and from time to time push the mixture together with a wooden spoon or plastic spatula until it is firm, but still shines nice and damp.
- Now place the ham on the toast slices, on top of which the scrambled eggs and sprinkle with parsley.
- Garnish with a few tomato wedges (seasoned with salt and pepper) and cucumber slices, that’s it. Enjoy the meal!
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