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Breakfast is the new sharing platter – Scrambled egg DIPPERS


  1. Heat the olive oil in a frying pan and fry the potatoes.
  2. Remove from the pan and drain on kitchen paper. In the same pan, fry the eggs over a high heat, making sure the yolks are kept as runny as possible. Put aside on a plate.
  3. Reduce the heat to moderate, remove any surplus oil and return the potatoes to the pan. When hot, put the eggs on top of the potatoes and turn of the heat.
  4. Shred the ham with your hands over the eggs, season with salt and pepper and serve in the pan