Ham And Eggs With Grilled Tomato
This recipe combines perfectly scrambled eggs with crispy prosciutto and grilled tomatoes on toasted sourdough bread, creating a delicious breakfast or brunch option that is sure to impress. The creamy scrambled eggs paired with the savory prosciutto and the juicy grilled tomatoes make for a flavorful and satisfying meal that will brighten up your morning.
— Constant Cookbook
Ingredients
- 1 big beef tomato
- and freshly ground saltblack pepper
- dash olive oil
- 3 slices prosciutto
- 2 slices sourdough bread
- 3 free-range eggs
- 50ml/2fl oz cream
- knob of butter
Instructions
- Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp.
- Lightly toast the sourdough bread.
- Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream.
- Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat.
- Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1 hungry person
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