Parma ham and scrambled eggs on pesto toast

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Ingredients

8 Waitrose Columbian Blacktail Free Range Medium Eggs, beaten
50ml milk
2 tbsp crème fraîche
4 tbsp Parmigiano Reggiano, grated
400g pack Duchy Originals From Waitrose
Organic Wholemeal Seeded Bloomer
4 tbsp Waitrose Pesto alla Genovese
83g pack Waitrose Parma Ham, 
roughly torn 

Method

1. Whisk the eggs, milk, crème fraîche and 3 tbsp Parmigiano Reggiano with a fork then season. In a large non-stick saucepan heat the mixture for 4–5 minutes, stirring occasionally until scrambled to your liking.

2. Meanwhile, toast the bread and spread with the pesto.

3. Place 2 slices of toast on each of the 4 plates, overlapping slightly, spoon on the scrambled eggs, top with the Parma ham and sprinkle with remaining Parmigiano Reggiano and some black pepper.