Ham and Eggs: An English Breakfast

Ham

1. To make fried eggs with ham, you need the very best ham. But ham in its best form is not very familiar to us. Hardly anyone can confidently recognize real ham. For the older generation, ham is more associated with “chopped ham” sausage and the “Assorted” meat roll. By the way, the roll is not the worst option. Ham can easily be replaced with good sausage, baked pork or smoked gammon, but then it is already eggs with sausage.

   

2. Cut the ham into pieces up to 3 mm thick.

   

3. Pour vegetable oil into a frying pan, heat it over medium heat, and fry the ham pieces in it. Fry only briefly, so the ham barely browns, heats through well, and gives off a wonderful smell.

4. Spread the ham pieces over the pan evenly, with gaps between them, so that in the end the dish can be cut with a fork and knife into portions the size of the ham pieces.

   

Eggs

1. Carefully crack the eggs into a bowl and stir them lightly with a few strokes so the whites and yolks mix a little. There is no need to beat them; that’s excessive.

   

2. Pour the eggs over the ham, trying to fill all the gaps completely.

   

3. Season with salt and pepper to taste.

4. Fry over low heat without a lid until the eggs are done the way you like, usually 4-5 minutes: the whites should set and turn white.

   The dish can be cooked to different degrees, from slightly runny to well done. It’s a matter of taste. I like the eggs a little “alive” on top.

   

5. Finely chop the dill or parsley and sprinkle it over the dish.

Serving

1. Take the eggs off the heat, slide them onto a plate and serve.

   Don’t try to lift the eggs with a knife or spatula; they will break anyway. They simply and easily slide from the pan onto the plate. Try it. It usually works the first time.