Parma ham and scrambled eggs on pesto toast


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 


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. 

Cook's tip

Try using sun-dried tomato paste and grated Gruyère cheese instead for a different taste. 

Parma ham and scrambled eggs on pesto toast
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2493.664kJ
Fat 35.9g
Saturated Fat 12.8g
Carbohydrate 32.9g
Sugars 2.5g
Protein 35.4g
Salt 2.7g
Fibre 12.5g

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4 stars

Average user rating Based on 17 ratings

This recipe was first published in Fri Feb 24 09:47:58 GMT 2017.