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Parma ham and scrambled eggs on pesto toast
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8 Waitrose Columbian Blacktail Free Range Medium Eggs, beaten
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
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.
Try using sun-dried tomato paste and grated Gruyère cheese instead for a different taste.
Typical values per serving:
This recipe was first published in February 2017.