• 15g (1/2oz) butter
• 2 tbsp olive oil
• 350g (12oz) cooked new potatoes
• 1 large tomato, halved
• 150g (6oz) mushrooms
• 2 eggs
• 4-6 slices Parma Ham
• Salt and freshly ground black pepper

• Preheat a low grill and warm 2 serving plates under it
• Heat the butter and 1 tablespoon of olive oil in a non-stick frying pan and sauté the potatoes until golden brown, about 5 to 6 minutes. Share them between the 2 plates and keep warm
• Cook the tomato and mushrooms in the frying pan for a few minutes, then share them between the plates. Wipe out the pan with kitchen paper
• Heat the remaining oil in the frying pan and add the eggs, frying them until done to your liking. Transfer to the plates and season with salt and pepper
• Arrange the Parma Ham on the plates and serve at once

Cook’s tip: Try Parma Ham with other breakfast favourites – top scrambled eggs on toast, serve in an omelette with fresh herbs or mushrooms, or wrapped around toast ‘soldiers’ to dip into boiled eggs