Give your usual breakfast a European feel with James Martin's cured ham, cheese and mushroom masterpiece.
Heat the grill to high. Whisk together the eggs and season. Add the cream.
Place the butter in a non stick frying pan, over a gentle heat. Once foaming, add the eggs using a spatula pull the edges in to the centre.
Place the mushrooms and ham in the middle of the eggs. Flip over to 1/3 with a wet tea towel. Form and mould into a rugby ball shape.
Place onto a baking tray pour over the cream and sprinkle over the cheese, grill for 1 to 2 minutes.
Chop the chives and sprinkle over the top. Garnish with sprigs of watercress.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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