Scrambled eggs with Parma Ham and chives
(For two people)
Four medium high quality eggs (extra yolk if you want to make it extra indulgent)
4 slices of Parma ham
A few sprigs of chives
Sliced sourdough of Farmhouse bread
Get everything ready before putting the eggs on the heat as they cook quickly and need to be eaten immediately.
Toast bread and lightly butter. Fry the slices of Parma Ham on a low head until they crisp (they won’t take long and don’t need oil in the pan). Leave in the pan until you are ready. Get some kitchen scissors and cut the chives into very small pieces.
Whisk the eggs in a bowl. Put the 25g of butter in a pan on a low heat, when the butter is completely melted pour in the egg mixture and stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
Continue stirring until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
Serve immediately on buttered toast and top with the crispy Palma ham, chopped chives and season to your taste with coarsely ground black pepper and sea salt.
Recipe as part of paid collaboration with Parma Ham.