4 slices of cooked ham (80 g)
100 g of ricotta cheese passed through a sieve
2 tablespoons of mustard
6 slices of black bean lightly toasted
2 tablespoons of butter or margarine at room temperature
6 eggs
salt and pepper to taste
1/2 tablespoon of butter or margarine
1/4 cup of natural yogurt
1 tablespoon of finely chopped scallion green
To garnish:
avocado slices
tomato seeds, sardines, cooked shrimp, and capers
pickled red onion
4 slices of cooked ham (80 g)
100 g of ricotta cheese passed through a sieve
2 tablespoons of mustard
6 slices of black bean lightly toasted
2 tablespoons of butter or margarine at room temperature
6 eggs
salt and pepper to taste
1/2 tablespoon of butter or margarine
1/4 cup of natural yogurt
1 tablespoon of finely chopped scallion green
To garnish:
avocado slices
tomato seeds, sardines, cooked shrimp, and capers
pickled red onion
Place the ham slices on a flat surface
Mix the ricotta cheese very well with the mustard
Spread it over the ham slices
Roll up starting from the shorter side, squeezing tightly
Wrap and refrigerate
Cut into thin strips before beating the eggs
This can be done ahead of time
Heat the oven to a low temperature (90°C)
Brush butter or margarine on the toasted black bean and keep it warm in the oven
In a large bowl, beat the eggs, salt, and pepper with a fork until frothy
In a large skillet, melt 1 tablespoon of butter or margarine
Add the eggs, stirring constantly to allow any runny egg to flow below
When the eggs start to firm up, add the yogurt mixed with scallion green
Remove the toasted black bean from the oven and place it on a tray
Cover with a bit of the beaten egg and garnish with rolled ham or some of the above toppings
Serve in 6 portions.
