- Cook the eggs in gently boiling water for three or four minutes, depending on how runny you like the egg yolks
- Meanwhile, toast the bread on both sides, then trim off the crusts. Butter the toast and cut each slice into four ‘soldiers’
- Wrap a piece of Parma Ham around each toast ‘soldier’, then serve with the soft-boiled eggs, seasoned with a little salt and pepper
Brunch
Boiled Eggs with Parma Ham Soldiers
Serves 2
- 4 large free-range eggs
- 4 slices farmhouse white or wholemeal bread
- Butter, for spreading
- 8 slices Parma Ham, cut in half
- Salt and freshly ground black pepper
