Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Cut very small, these were served as a savoury; larger, a late supper dish.


  • ½ lb. (240 g.) minced cooked ham
  • 4 eggs
  • pepper


Beat the eggs well. Melt the butter in a thick saucepan. Stir in the minced ham, then add the beaten eggs and the pepper, and stir well. Hold just off heat, and stir until there is no liquid egg visible and the consistency is just solid but creamy. Have ready 4 rounds of hot buttered toast, pile each with the ham and egg mixture, sprinkle with parsley and serve at once.