Parma ham scrambled eggs with wholegrain mustard

You know my kids are lucky sometimes. I used to get buttered toast for breakfast, or sometimes if I was lucky some dripping on toast. My kids get Parma ham scrambled eggs with wholegrain mustard.

For those who don’t know what dripping is… you know when you roast meat, and you get all those juices left over in the tray. A WWII ration trick was to take those juices, and whilst still liquid pour them in a bowl. It then sets and cools, and you can pop it in the fridge. Every time my Nan used to roast she’d repeat the process and before long you end up with this bowl of brownish/white goo with burnt bits in it. That is dripping. It is solidified meat fat basically. Bloody tasty though.

You can use it for frying instead of oil, or as we did, use it as a butter replacement. Beefy butter type thing.I have my Nan & Grandad to thank for that one – love you two and miss you two. But anyway to this recipe. Today’s recipe was the kids breakfast, here comes Parma ham scrambled eggs with wholegrain mustard.

Anyways where was I? Yes my kids are lucky sometimes. Today for breakfast they got this. In the title for this recipe it says Parma ham, but actually I used Black Iberian cured ham. Not just any Parma ham for these two. Seriously though any Parma ham or cured ham will do.

For one person you will need;

• 2 beaten eggs;
• 2 tablespoons full cream;
• 1 small red onion, roughly chopped;
• 1 teaspoon of roughly chopped garlic;
• 4 slices of your choice of cured ham. Simply slice this in to thin strips;
• 1 knob of butter;
• Olive oil;
• 1 tablespoon of wholegrain mustard; and of course
• Sea salt & cracked black pepper.

• In to a small bowl go the eggs, cream and a good pinch of sea salt and cracked black pepper black pepper. Give that a stir around to mix it all up nicely and set aside;
• In a fry pan plop your knob of butter, and a little oil. When the butter is melted and the oil is hot, fry the garlic and red onion until they are sweated;
• When the onions turn see through, in go your ham. Keep moving that around until it crisps up;
• Add the egg mixture and move it around, again this will start to cook immediately;
• Add in the mustard, stir it through, and that should be that;
• I normally take scrambled eggs out a little underdone as the heat continues to cook them. Nothing worse than overdone, dry scrambled eggs.

Plate that bad boy up and serve your hungry fledglings. I think you and your kids will really enjoy this dish. My lot certainly did. It was very nice actually to have peace and quiet as they sat there munching and not talking. Have a crack at my Parma ham scrambled eggs with wholegrain mustard. A must try for your breakfast tomorrow – ENJOY!!!

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