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1
Place 2 eggs in a saucepan, cover with water and bring to a boil.
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2
Cook 8 to 10 minutes.
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3
Cool in a bowl of ice water.
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4
Peel the eggs, then separate the whites and chop them.
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5
Mash the yolks in a bowl, then whisk in 2 tablespoons warm water, the pickling liquid and mustard.
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6
Gradually whisk in the olive oil.
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7
Add 2 tablespoons parsley, the chives, tarragon, egg whites, pickles, 1/4 teaspoon salt, and pepper to taste.
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8
Combine the flour, the remaining 6 tablespoons parsley and a pinch of pepper in a shallow dish.
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9
In another dish, beat the remaining egg with the milk.
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10
Dip each piece of ham in the flour to coat both sides, then dip in the milk mixture and re-dip in the flour mixture.
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11
Heat 1/8 inch of olive oil in a large skillet over medium-high heat until sizzling.
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12
Fry the ham in batches until golden, about 4 minutes per side.
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13
Transfer to a paper-towel-lined plate.
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14
Fry the capers in the skillet until crisp, about 1 minute.
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15
Sprinkle the ham steaks with the capers, and serve the egg mixture on the side to spoon on top.
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16
Per serving: Calories 449; Fat 32 g (Saturated 6 g); Cholesterol 165 mg; Sodium 1,981 mg; Carbohydrate 9 g; Fiber 1 g; Protein 29 g
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17
Photograph by Antonis Achilleos
