Air-dried ham with a fried duck egg and Parmesan

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This fantastically simple ham and eggs recipe is not only delicious but also versatile. Serve as a dinner party starter, a mid-week simple supper or a brilliantly indulgent Sunday morning breakfast. Cumbrian, Parma, and Iberico hams all work well here – to speed up the preparation for Dominic Chapman's dish, buy pre-sliced ham from your local deli. For added indulgence, serve with bread warmed in the oven, and drizzled with olive oil.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • 4 blini pans

Method

1
Pre-heat the oven to 170°C/Gas mark 3
2
Lay the sliced ham on a plate and shave the Parmesan all over it
3
Place 4 non-stick blini pans over a low heat. Add the butter to each and melt
4
Break an egg into each pan and place in the oven. Cook for 2 minutes then check that the eggs are done. The yolks should be runny and bright, and the whites a crystal white
5
Remove the pans from the oven and season the eggs with salt and pepper on the white part only
6
Remove the eggs from pan, making sure not to break the yolk, and place on top of ham and Parmesan. Serve immediately
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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