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Spanish-Style Ham and Eggs


  • 2 starchy potatoes, peeled and chopped

  • 1 cup chicken stock

  • Salt and pepper

  • A sprinkle of paprika

  • 1 cup shredded young Manchego cheese

  • A small handful of flat leaf parsley, chopped

  • 4 hand-cut pieces of country/peasant bread

  • 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling

  • 4 organic eggs

  • 2 grapefruit or oranges, halved and sectioned

  • A drizzle of honey

  • A pinch of cinnamon

  • 2 cloves garlic

  • 1 overly ripe tomato, cut in half

  • 4 slices Serrano ham


Pre-heat the oven to 350ºF. Place the potatoes in a pot and cover with water. Bring to a boil and cook to tender. Drain and mash into a chunky mixture with the chicken stock. Season with salt, pepper and a sprinkle of paprika. Keep warm over low heat. When ready to serve, stir in the cheese and parsley. Meanwhile, place the bread on a cooling rack set over baking sheet and toast to golden. Once the bread is toasted, remove and switch the broiler on. Heat a pan over medium heat with the EVOO, one turn of the pan. When ready to serve, fry the eggs in oil to desired doneness, up or over-easy. Season with salt and pepper. Meanwhile, broil the grapefruits or oranges dressed with a drizzle of honey and cinnamon to heat and char at the edges, a couple of minutes. Rub the garlic into the toasted bread. Rub the tomato halves into each piece of bread. Drizzle them with a little EVOO and season with salt and freshly ground pepper. Serve the toast topped with some potatoes, an egg and a slice of Serrano ham. Serve a piece of broiled citrus fruit alongside.