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Ham and scrambled egg in the Danish fashion
Serves 4 Starters and mains
Ingredients
- 2 eggs
- 4tbsp whole milk
- 1tbsp salted butter, plus extra, for the toast (optional)
- 4 slices sourdough or white bread
- 4 big slices cooked ham
- 4tbsp watercress
Method
Beat the eggs for 1 minute, then beat in the milk. Season with a little salt and pepper. Melt the butter in a small, heavy-based saucepan over a low heat. Pour the egg mixture into the pan and stir gently with a fork until the eggs are just set. Immediately place the scrambled eggs on a dish and set aside.
Toast the bread and place them on 4 plates, buttering them if you like. Arrange the ham on the toast, not flat, so you get a bit of height. Divide the scrambled eggs on top and scatter with watercress.
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