RECIPE FROM SPAIN:

Serrano Ham and Poached Egg

A simple tapa using freshly cut ham slices straight from the leg. A popular breakfast in Andalucia and can be served any time of the day.

You will need:

1 egg
6 slices of hand carved Serrano ham
Olive oil
Vinegar

Method

• To poach the egg heat up some water in a pan and add one tablespoon of vinegar.

• Carefully crack the egg into the water and leave to simmer for 3-4 minutes.

• Heat a little olive oil in a frying pan and gently fry the carved ham slices for 2 minutes.

• Remove the egg from the water and serve with the ham slices.

For the perfect Andalucian breakfast accompany with freshly squeezed orange juice and slices of toast.