Fried egg and ham wraps with roast tomatoes and mushrooms
Serves 4
Serves 4Ingredients
- 4 tomatoes
- 4 large mushrooms
- sea salt and freshly ground black pepper
- olive oil for cooking
- 8 eggs
- 4 thick slices leg ham
- 4 slices flat mountain bread
Method
- Preheat oven to 180° C
- Halve the tomatoes and place in a baking dish with the whole mushrooms
- Drizzle over a little olive oil and season with salt and pepper
- Roast until tomatoes are soft and golden and mushrooms are cooked
- Break two eggs into a small bowl and lightly mix with a fork
- Heat a little oil in a small frypan and add the egg mix
- Cook the egg omelette until set
- Slide onto a plate and keep warm while the rest of the eggs are cooked
- To serve, lay a piece of the mountain bread onto a bench
- Place an omelette on top and then a slice of the ham
- Roll up and tie with kitchen string
- Continue with the rest of the egg omelettes and serve with the roast tomatoes and mushrooms
