Ham and eggs with grilled tomato: RECIPE

Serve a few slices of sourdough bread with prosciutto, creamy scrambled eggs and grilled tomato for a lazy weekend breakfast or brunch.
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
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.


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