SCRAMBLED EGGS WITH SERRANO HAM, PEAS AND MINT, SERVED ON SOURDOUGH TOAST

These tasty Spanish-style scrambled eggs are perfect for serving to friends as part of a lazy Sunday brunch.

Serves 4
Preparation time: 10 minutes
Cooking time: 5 minutes
Approximate cost per serving: £1.80

Ingredients:

200g shelled peas (approx 400g unshelled)
2 cloves garlic, crushed
4 tablespoons olive oil
2 tablespoons finely chopped mint
8 slices sourdough or ciabatta
8 eggs
85g Serrano ham, torn into strips (Parma ham is fine too)
Salt and freshly ground black pepper to taste

Method:

1.    Cook the peas in boiling salted water for 3-4 minutes until just tender, drain and set aside.

2.    In a heavy bottomed saucepan gently fry the garlic in the olive oil for 1 minute, taking care not to burn it.

3.    Add the cooked peas and the chopped mint and season well with salt and pepper.

4.    Toast the sourdough, butter it and keep warm on serving plates.

5.    Scramble the eggs until not quite set. Be careful not to over cook the egg as it will continue to cook when it is off the heat – this is not the time for rubbery eggs! Take off the heat and add the Serrano ham, cooked peas, garlic and mint and stir briefly to mix though the egg.

6.    Spoon the egg over the toast, garnish with a little extra mint, and eat immediately.

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