ReceptnaptárHam and eggs
Ham and eggs, ham with fried eggs, is one of the most popular Anglo-Saxon breakfasts and is also at home in Hungarian cooking. Just three ingredients and ready in 15 minutes. The secrets are the runny yolk, the browned ham and fresh toast.
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Ingredients
Method
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- Melt the butter in a large frying pan over medium heat.
- Add the ham slices and fry for 1-2 minutes on each side until warmed through and lightly browned.
- Push the ham to the side of the pan or move it to a plate and keep warm. Carefully crack the eggs into the pan, taking care that the yolks stay whole.
- Season lightly with salt (the ham is salty) and pepper. Cover and cook over low-medium heat for 3-4 minutes until the whites are set and the yolks are soft.
- If you like them more cooked, fry for another 1-2 minutes or turn them over carefully.
- Place the ham on plates with the fried eggs alongside. Sprinkle with fresh parsley and serve immediately with toast.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cook the eggs over low heat to keep them tender.
- The ham is salty, so salt sparingly.
- A lid helps the whites set faster.
- With toast, tomato and beans it becomes a full breakfast.
Frequently asked questions
With bacon?
Yes, it can be made the same way.
In the oven?
On a tray at 190 °C for 8-10 minutes.
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