- 4 free-range eggs
- 4 T olive oil
- 8 baguette, thick slices
- 2 cloves garlic (optional)
- 2 ripe tomatoes, halved
- 70 g Serrano ham
Fry the eggs in the olive oil until crisp and brown underneath and the yolks are just set.
Grill the bread and rub with the garlic, if using, then with the tomatoes.
Serve the hot eggs with the bread, ham and tomatoes.