Oeufs Surle Plat Au Jambon


  • 2 eggs
  • 2 slices of ham
  • 10 g. butter
  • ½ teaspoon of salt

Fry the ham on both sides equally on the grill or in a pan with very little oil.

Melt the butter in the small egg yolk.

Break the eggs into a bowl and add salt so that it does not reach the yolk.

Once the butter has melted, pour the eggs into the pan. Lower the heat, on low heat, shake the pan slightly to allow the butter to move around the egg.

The edges should not be browned or discolored. Remove from the heat as soon as the whites are cooked.

Take it by gently sliding it into its special container or hot plate.

Serve the fried and doubled ham alongside the eggs on a serving plate.

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