Farmhouse Parma breakfast Recipe
Farmhouse Parma breakfast
Flavors of Emilia-Romagna
Total time: less than 15 minutes
Difficulty: Easy
For 2 servings

- 6 slices Parma Ham
- 4 eggs
- 4 tbsp crème fraiche
- 2 tbsp milk
- 1 tbsp chopped fresh chives
- 1 tsp Dijon mustard
- 2 thick slices crusty farmhouse loaf
- 25g (1oz) butter
- Salt and freshly ground black pepper
  1. Mix together the crème fraiche, mustard and chives.
  2. Toast the bread.
  3. At the same time, melt half the butter in a non-stick saucepan. Beat the eggs and milk together, then add them to the pan. Heat and stir to scramble them.
  4. Spread the remaining butter onto the slices of toast.
  5. Pile the scrambled eggs on top, and season with a little salt and pepper. Finish off with the Parma Ham, arranged into folds and serve with the mustard and chive crème fraiche.
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