Ingredients
Equipment
Method
- Take your pan and drizzle a generous amount of EVOO, enough to coat the entire pan once you move it around.
- Put the pan over your hob, turn on the heat, and leave to heat for two minutes.
- Add two slices of ham, one on each side, leaving the centre empty for the eggs.
- Lower the heat.
- Leave the ham to cook for 1 minute.
- Next, lightly beat an egg against the pan or a hard surface around you. Crack the egg in the middle of the pan, leaving space for the second one.
- Repeat the previous step with your second egg.
- Season the eggs with black pepper and a dash of salt. I am using pink Himalayan salt.
- Leave the eggs to cook for 2 minutes and further lower the heat.
- Leave to cook until the white is firm.
- Once the egg white is not running, you can add your sliced cheese. I am using just one not to cover the egg yolk, but you can use more if you like.
- Leave to cook for 1 more minute. All in all, I probably cooked mine for 7 minutes total. Depending on your pan, the eggs and your temperature you might need to cook them just for 5 minutes.
- Use a spatula to transfer the eggs to a plate, or enjoy directly in your pan.
- For your side brunch dishes I suggest a salad with cherry tomatoes, fresh basil leaves simply seasoned with salt and pepper, plus extra virgin olive oil.
- A few rustic breakfast biscuits and a cappuccino complement this breakfast/brunch perfectly.
- Buon appetito.
Nutrition
Video
Notes
The calories above are just for the eggs and do not include the side dishes.