Fried Ham and Eggs is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic breakfast dish of fried ham and poached eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Ham and Eggs.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED HAM AND EGGS (a Breakfast Dish).
813. INGREDIENTS.—Ham; eggs.
Mode.—Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about 10 minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices 3 or 4 times whilst they are cooking. When done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs, slip them on to the slices of ham, and serve quickly.
Time.—7 or 8 minutes to broil the ham.
Average cost, from 8d. to 10d. per lb. by the whole ham.
Seasonable at any time.
Note.—Ham may also be toasted or broiled; but, with the latter method, to insure its being well cooked, the fire must be beautifully clear, or it will have a smoky flavour far from agreeable.
Modern Redaction
Ingredients:
4 large slices of ham, cut of an even thickness
8 poached eggs
Method:
Arrange the slices of ham in a cold frying pan. Place on the hob and fry gently, turning 3 or 4 times, or until cooked through. Set aside to keep warm.
In the meantime, prepare the poached eggs according to the recipe.
When ready, sit the ham slices on warm plates. Sit the poached eggs on top and serve.
