zoom Parma ham and scrambled eggs on pesto toast

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    Parma ham and scrambled eggs on pesto toast

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

    Serves: 4


    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. 

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    Cook's tip

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


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    4 stars