Give your usual breakfast a European feel with James Martin's cured ham, cheese and mushroom masterpiece.


  • 15g butter

  • 1 tbsp double cream

  • 4 eggs, whisked

  • 100g wild mushrooms , sauteed

  • 50g Bayonne Ham, or cured ham of your choice

  • 50g grated comte cheese

  • Small bunch watercress

  • Small bunch chives

  • 100g wild mushrooms


  • 1.

    Heat the grill to high. Whisk together the eggs and season. Add the cream.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Place onto a baking tray pour over the cream and sprinkle over the cheese, grill for 1 to 2 minutes.

  • 5.

    Chop the chives and sprinkle over the top. Garnish with sprigs of watercress.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 793kj
  • Fat Total 56g
  • Saturated Fat 28g
  • Protein 53g
  • Carbohydrate 18g
  • Sugar 4g
  • Sodium 1970mg

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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