This fantastic Breakfast Bap is a great way to use up all that ham that’s sitting on the bone (hopefully in your damp Ham Bag – it lasts a lot longer as it doesn’t dry out). If you feel like taking it up a notch, sprinkle with a little chilli or cayenne pepper for extra zing.
Boxing Day Breakfast Bap
Ready in 15 minutes. Serves 6
- 1 Dole pineapple, peeled and cored
- 6 slices of ham off the bone
- 1 tablespoons olive oil
- 30 grams butter
- 6 eggs
- 6 brioche bread rolls or other soft bread rolls
- Tomato relish, aioli and flat-leaf parsley to serve
Cut the pineapple into 6 even pieces.
Heat the barbecue or grill plate to medium and fry pineapple rings and ham until golden brown on both sides.
Melt the olive oil and butter. Once butter has melted, crack the eggs on to the flat plate or grill and fry until tops of whites are set but the yolks are still runny.
Cut brioche buns in half and smear with tomato relish or aioli. Add the pineapple ring, ham and fried egg. Season with salt and pepper and garnish with fresh flat-leaf parsley.