Scrambled Eggs with Jamon

This is a great dish for using leftover bits of Jamon when you have finished slicing from the whole leg. These scraps have a great flavour and really do make a wonderful addition to this simple recipe.  If you are not lucky enough to have a whole jamon it is worth buying a few slices of ham just to make this.  Serve as a a light  lunch, supper or even as a starter with some good crusty bread.

Serves 4 


6 eggs lightly beaten

100g jamon (scraps from the whole leg or slices) chopped

5g dried porcini mushrooms, soaked in a little boiling water for 10 minutes then drained and chopped finely

1 small onion, finely chopped

1 small red pepper, finely chopped

1 clove garlic, finely chopped

50g frozen garden peas, thawed

2 tbs Olive Oil



Melt the olive oil in a frying pan and add the chopped onion and pepper and fry gently without browning until soft.

Add the garlic and soften for another minute or so. season with a little sea salt and plenty of freshly ground black pepper.  

Add the chopped mushrooms, ham and peas and heat through until piping hot.

Turn up the heat and add the beaten eggs, stirring to quickly scramble the eggs lightly.  

Serve immediately garnished with some slivers of jamon and a sprinkling of finely chopped fresh parsely if liked.


The ingredients in this recipe can be varied according to what you have available.  A handful of peeled prawns or some chopped fine green beans make a nice change.  For an elegant garnish we like to fry a a few slices of serrano ham until crisp and place them on the side.