Sunday brunch – a delicious recipe with wholemeal bread, drizzle of olive oil, serrano ham, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
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1
Put water in a pan and heat.
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2
Toast the bread.
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3
Lightly drizzle with olive oil while it is still hot and line with a paper-thin slice of serrano ham and some shavings of parmesan cheese.
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4
Put in the oven at 80 degrees - just hot enough so that the ham and cheese sweat while the egg is boiling.
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5
The water should be boiling by now, so carefully put the egg in and time exactly 5 minutes.
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6
When the pinger goes, empty the pan and run cold water over the egg to halt the cooking process.
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7
Take the toast out of the oven - the ham and cheese will be soft and sweaty (in a nice way!).
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8
Gently tap the egg on a hard surface and carefully peel half
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9
Ease the rest of the egg out of the remaining shell with a teaspoon over the toast.
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10
Add salt and pepper and eat while still warm.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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