Scrambled eggs with artichokes and Serrano ham

May 5, 2015 (Last Updated: January 11, 2019)
Scrambled eggs with artichokes and Serrano ham recipe

Scrambled eggs with artichokes and Serrano ham works just as well with artichokes in oil and makes a fabulous breakfast or light Sunday-night supper.

Cook’s tips
• Blitz cooked artichokes with kalamata olives for a fun twist on tapenade.
• Marinate cooked artichokes in olive oil, garlic, chilli and herbs, and serve with a classic antipasti platter.
• Artichokes are always good drizzled with a little lemon butter or olive oil and lemon juice.
• Gratinate artichokes with a rich cheese sauce topped with toasted breadcrumbs.
• Add artichokes and chorizo to pizza.
• Toss hot pasta with artichokes, sundried tomatoes and olives for a quick meal.

Recipe by Anke Roux

Photographs by Neil Corder

Print Recipe

Scrambled eggs with artichokes and Serrano ham

Serves: 2
Cooking Time: 15 mins plus extra for artichokes

Ingredients

  • 40ml butter
  • 60ml olive oil
  • 4 artichokes, trimmed, cooked and halved
  • 4 free-range eggs, lightly beaten
  • salt and freshly ground black pepper, to taste
  • 4 – 6 slices Serrano ham

Instructions

1

Heat the butter and a good slug of oil in a pan, and brown the artichokes. Remove from the pan and keep warm.

2

Scramble the eggs to your liking, and season.

3

Serve the eggs topped with artichokes, draped in Serrano ham and with a couple of slices of toasted bread.

 

 

 

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May 5, 2015 (Last Updated: January 11, 2019) By
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