Parma and egg toast. Toast you muffins in the same pan you cooked Parma ham. Make sure your muffins have been toasted nicely. Lay nice slice of ham onto the muffin.
If you haven't got any white bread, try using brown instead.
Get the kids to put one slice of ham inside each cup, smoothing it out to make a lining for the toast.
Split and lightly toast the muffins.
You can have Parma and egg toast using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Parma and egg toast
- Prepare 1 slice of integral bread.
- It's 10 grams of butter.
- Prepare 15 grams of gruyère.
- It's 10 grams of parma ham.
- It's 1 of egg.
- You need 5 of sesame.
- It's 5 grams of parmesan.
- Prepare 2 grams of catupiry.
- It's 1 grams of thym.
Spread each toasted muffin half with a little of the mayonnaise sauce and top with two slices of the Parma ham, two asparagus spears and a poached egg. Pour over the remaining sauce and garnish with a sprinkling of cayenne pepper. Seuss meets prosciutto and pesto with this eight-minute recipe from chef Evan Funke of Santa Monica's Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. In a small nonstick skillet over low heat, melt the butter; it should not froth.
Parma and egg toast step by step
- butter the top face of the bread and toast it.
- cover the toast with gruyère and parma slices..
- add some butter to a pan and fry the egg, add catupiry and thym in its center and close with a silicon spoon. turn the egg to fry the other side and close it. keep the runny yolk!.
- place the fried egg on parma and finish it with sesame and grated parmesan.
Hard boil the egg and leave to cool. Arrange the salad leaves in a bowl. Halve the tomatoes, slice the egg and them into the salad bowl. Tear up the Parma ham and pop on top. Drizzle over the salad dressing (and mix.
