Ham and eggs with grilled tomato
Serve a few slices of sourdough bread with prosciutto, creamy scrambled eggs and grilled tomato for a lazy weekend breakfast or brunch.
Ingredients
- 1 big beef tomato
- salt and freshly ground black pepper
- dash olive oil
- 3 slices prosciutto
- 2 slices sourdough bread
- 3 free-range eggs
- 50ml/2fl oz cream
- knob of butter
Method
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.