| 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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