6 eggs
4 tbsp (60 ml) fresh single cream
1 tbls (15 g) 1/2 oz butter
198 g (7 oz) can sweetcorn, drained
4 oz (100 g) ham, finely chopped
large pinch of grated nutmeg
salt and freshly ground pepper
4 slices of hot buttered toast to serve
parsley sprigs to garnish
4 tbsp (60 ml) fresh single cream
1 tbls (15 g) 1/2 oz butter
198 g (7 oz) can sweetcorn, drained
4 oz (100 g) ham, finely chopped
large pinch of grated nutmeg
salt and freshly ground pepper
4 slices of hot buttered toast to serve
parsley sprigs to garnish
method
1. Beat the eggs and fresh cream well together. Pour into a frying pan. Add the butter, sweetcorn, ham, nutmeg and seasoning.
2. Scramble over a low heat until just set. Pile equal amounts on to buttered toast and garnish with parsley sprigs.
2. Scramble over a low heat until just set. Pile equal amounts on to buttered toast and garnish with parsley sprigs.
serving amount
serves 4
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