Ingredients
Serves 24 free range eggs
2 thick slices ham off the bone, chopped roughly
2/3 cup cream
Salt & pepper
1 tbsp pesto
1 tbsp butter
4 slices of thick toast
Method
Whisk the eggs, cream, salt and pepper and pesto together in a bowl.
Melt the butter in a non-stick pan until hot, but not browned. Pour in the egg mixture and cook until just set around the edges. Using a wooden spoon, gently bring the edges into the centre of the pan. Continue this procedure until the eggs are almost entirely set. They will continue to set when they come out of the pan, so do not overcook.
Divide the mixture into two and slide onto the toast. Serve immediately.
Notes
I thought this recipe was a novel way to get kids involved with two great things: cooking and reading - two of my favourites! It needs some adult supervision, but kids can do a lot of the work. If you don?t like basil pesto, you could make any type of "salsa verde" (green sauce). Some suggestions are spinach, parsley, coriander etc. instead of basil. It's also a fun way to encourage kids to like green vegies!
Don't make more than two serves of eggs at a time as the pan will be too crowded. Use two pans if you need to. The end product will be way better.
I like to make scrambled eggs using this folding method, rather than whisking continually as they seem to be more tender and melt in the mouth. They are also better slightly undercooked as they do go hard and crumbly if they are overcooked.