Scrambled egg for lovers

Recipe from: 2/8/1996 12:00:00 AM
Ingredients 6
Servings 2


  • 75
    ham, sliced
  • 4
    extra-large eggs
  • 15
    thick cream
  • salt and freshly ground black pepper
  • 5
    freshly chopped dill
  • 2
    crumpets (OR 2 slices toast)


Fry the ham in a little butter in a pan. Remove from the pan and set aside. Whisk the egg and cream together and season to taste with salt and pepper. Pour into the pan and heat until done, but still slightly creamy. Stir continuously. Add the ham and mix lightly. Spoon on top of the crumpets or toast and sprinkle with dill. Serve immediately. Serves 2.

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