Easter Breakfast Recipe
Happy Easter from the Woodall’s team! Celebrate with an egg-stra special breakfast – Crostini with Woodall’s Cumbrian Air Dried Ham and scrambled eggs with parmesan and roast vine tomatoes.
4 slices of sourdough or thick granary bread
8 slices of Cumbrian ham
8 free range eggs
40g Berkswell Cheese grated (or similar hard cheese such as parmesan cheese)
100ml double cream
20 vine tomatoes, vines attached
Salt and pepper to taste
- Divide the vines of tomatoes into 4 equal portions, drizzle with olive oil, salt and pepper. Roast in the oven at 180 degrees centigrade for 15 minutes.
- Toast the bread on both sides under the grill, keep warm.
- Beat the eggs with salt and pepper and add the parmesan cheese and the double cream. Melt the butter in a non-stick frying pan, add the egg mix, cook lightly, mixing with a fork. When the eggs are softly set and slightly runny in places, remove from the heat and leave for a few seconds to finish cooking.
- Spoon the scrambled eggs onto the toasted sourdough and serve with a two slices of Cumbrian ham arranged over the top of the eggs. Arrange the tomatoes (still attached to the vine if possible) on the side.