- 1 kg baking potatoes (try large Mediterranean potatoes)
- 3 T olive oil
- sea salt and freshly ground black pepper
- 125 g ham, thinly sliced, at room temperature
- 2 eggs, at room temperature
- 1/3 cup cultured cream
- chives, for sprinkling (optional)
- Dijon mustard, for serving
- Baby tomatoes, pan-fried, for serving
Preheat the oven to 190°C.
Peel the potatoes, then rinse, dry and slice very thinly. Mix the potato slices with the olive oil and season to taste. Turn into a baking pan lined with baking paper. Cover with oiled baking or greaseproof paper.
Bake for 1 hour, or until the potatoes are very tender, then top with the sliced ham* and season with a twist or two of pepper.
Beat the eggs and crème fraîche together and pour over the ham. Cover again with the previously used paper and bake for a further 10 minutes, or until the egg mixture is set and the ham heated through.
Sprinkle with chives, if using, and serve with mustard and pan-fried tomatoes.
Leftovers? Serve at room temperature with a green salad tossed in a mustardy vinaigrette for a light lunch. And use any leftover crème fraîche as a topping for big baked potatoes, adding lots of chopped chives, and shredded ham, too, if you like.
Per serving: 2016.2 kJ, 13.9 g protein, 25.8 g fat, 44.2 g carbs
*Cook's note: Woolworths sells a delicious range of Halaal cold meats, including tongue and pressed beef, that can easily subsitute the ham in this recipe
This is a delicious supper dish that will also fare well at brunch. Using a mandolin or good slicer for the potatoes will ensure the dish is ready in no time.