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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 small Greek style flatbreads (or one large, halved)
  • 2 free range eggs
  • 6 slices of Serrano ham, roughly torn
  • a little fresh parsley, chopped
  • a few lime wedges
  • a sprinkling of sesame seeds
  • a drizzle of chilli oil
for the Romesco Sauce
  • 50 g blanched almonds
  • 100 of roasted peppers (in a jar)
  • 1 clove of garlic, peeled
  • 1 tsp red wine vinegar
  • a pinch of smoked paprika
  • 1 tbsp extra virgin olive oil
Ham and Eggs
Fluffy flatbreads with Romesco sauce, crispy Serrano ham and fried eggs!
Ham and Eggs Ham and Eggs

A classy ham and eggs, if ever there was! Warm fluffy flabreads with homemade Romesco sauce are the perfect base for this scrumptious brunch! Just add some crispy Serrano ham and two fried eggs - such a treat!

  1. Start by making the Romesco sauce... with all the ingredients in a small food processor and blitzed until you have a pesto like consistency. Adjust the quantities to suit the taste and consistency you want
  2. Then, heat a little oil in a pan and when it's hot, add in the slices of ham and fry until they curl and become nice and crispy. Remove from the pan and set aside
  3. Finally, heat a little more oil and pan fry two eggs. Whilst they're cooking, warm the flatbreads, spread each one with a dollop of the Romesco sauce, then top with the ham and eggs. Finish with a sprinkling of sesame seeds, chopped parsley, lime wedges and a drizzle of chilli oil
Ham and Eggs
Fluffy flatbreads with Romesco sauce, crispy Serrano ham and fried eggs!
Ham and Eggs Ham and Eggs

A classy ham and eggs, if ever there was! Warm fluffy flabreads with homemade Romesco sauce are the perfect base for this scrumptious brunch! Just add some crispy Serrano ham and two fried eggs - such a treat!

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 small Greek style flatbreads (or one large, halved)
  • 2 free range eggs
  • 6 slices of Serrano ham, roughly torn
  • a little fresh parsley, chopped
  • a few lime wedges
  • a sprinkling of sesame seeds
  • a drizzle of chilli oil
for the Romesco Sauce
  • 50 g blanched almonds
  • 100 of roasted peppers (in a jar)
  • 1 clove of garlic, peeled
  • 1 tsp red wine vinegar
  • a pinch of smoked paprika
  • 1 tbsp extra virgin olive oil
  1. Start by making the Romesco sauce... with all the ingredients in a small food processor and blitzed until you have a pesto like consistency. Adjust the quantities to suit the taste and consistency you want
  2. Then, heat a little oil in a pan and when it's hot, add in the slices of ham and fry until they curl and become nice and crispy. Remove from the pan and set aside
  3. Finally, heat a little more oil and pan fry two eggs. Whilst they're cooking, warm the flatbreads, spread each one with a dollop of the Romesco sauce, then top with the ham and eggs. Finish with a sprinkling of sesame seeds, chopped parsley, lime wedges and a drizzle of chilli oil