Fried egg and ham wraps with roast tomatoes and mushrooms

ServesServes 4


  • 4 tomatoes
  • 4 large mushrooms
  • sea salt and freshly ground black pepper
  • olive oil for cooking
  • 8 eggs
  • 4 thick slices leg ham
  • 4 slices flat mountain bread


  1. Preheat oven to 180° C
  2. Halve the tomatoes and place in a baking dish with the whole mushrooms
  3. Drizzle over a little olive oil and season with salt and pepper
  4. Roast until tomatoes are soft and golden and mushrooms are cooked
  5. Break two eggs into a small bowl and lightly mix with a fork
  6. Heat a little oil in a small frypan and add the egg mix
  7. Cook the egg omelette until set
  8. Slide onto a plate and keep warm while the rest of the eggs are cooked
  9. To serve, lay a piece of the mountain bread onto a bench
  10. Place an omelette on top and then a slice of the ham
  11. Roll up and tie with kitchen string
  12. Continue with the rest of the egg omelettes and serve with the roast tomatoes and mushrooms

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