Woodall's breakfast crostini August 21 2014, 0 Comments

Breakfast crostini with Cumbrian ham and scrambled eggs with parmesan and roast vine tomatoes

Serves 4

4 slices of sourdough or thick granary bread
8 slices of Cumbrian ham
8 free range eggs
40g Berkswell Cheese grated (or similar hard cheese such as parmesan cheese)
100ml double cream
20g butter
Salt and pepper

For the tomatoes:
Olive oil
Salt and pepper to taste
20 vine tomatoes, vines attached

Divide the vines of tomatoes into 4 equal portions, drizzle with olive oil, salt and pepper. Roast in the oven at 180 degrees centigrade for 15 minutes.

Toast the bread on both sides under the grill, keep warm.

Beat the eggs with salt and pepper and add the parmesan cheese and the double cream. Melt the butter in a non stick frying pan, add the egg mix, cook lightly, mixing with a fork. When the eggs are softly set and slightly runny in places, remove from the heat and leave for a few seconds to finish cooking.

To serve:
Spoon the scrambled eggs onto the toasted sourdough and serve with a two slices of Cumbrian ham arranged over the top of the eggs. Arrange the tomatoes (still attached to the vine if possible) on the side.