This is a Somerset recipe, made on the farms when milk and eggs were plentiful. It is unusual and delicious, whether served cold with a good mixed salad and mayonnaise, or hot with a hollandaise or tomato sauce.
Fry the gammon slices. Remove all the fat and rind, chop the gammon finely and allow to get quite cold.
Blend the butter and cheese in a blender or with a wooden spoon. Mix in the chopped gammon, the herbs and the seasoning. In a separate bowl, beat the eggs until they froth and then mix them, little by little, into the butter and cheese until the mixture is like a heavy cream.
©1980 The Estate of Elizabeth Ayrton