| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | English | Pork/ham, Appetizers, English | 4 | Servings |
INGREDIENTS
| 2 | tb | Double cream |
| 8 | oz | Ham, finely chopped |
| 4 | Slices of bread, toasted, buttered and kept warm | |
| 1 | oz | Butter |
| 2 | tb | Milk |
| 8 | Eggs | |
| Salt and black pepper | ||
| Parsley sprigs to garnish |
INSTRUCTIONS
Put the cream and ham in a saucepan and heat thoroughly. Spread on to the toast and keep warm. Melt the butter in a saucepan. Beat the milk and eggs together, seasoning to taste, and add to the melted butter, stirring until the egg mixture is lightly scrambled. Pile on to the ham mixture, and serve at once, garnished with parsley sprigs.
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