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This recipe for Bellota Ham with Scrambled Eggs and Asparagus has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This recipe for Iberico ham is one which has been made for generations, popular in many restaurants as a starter both in and outside Spain. A classic trio of ingredients and a very classy Spanish breakfast the nutty flavours of the Iberian bellota ham go extremely well with tender boiled asparagus and buttered scrambled eggs. Quick and easy to make with a real Andalucian flavour.

Ingredients for Bellota Ham with Scrambled Eggs and Asparagus

4 Eggs
100g Iberico bellota ham
6 – 8 Asparagus spears

How to make Bellota Ham with Scrambled Eggs and Asparagus

  • Trim the asparagus and cut a 1 inch piece from the bottom of each spear, set pieces aside.
  • Place the spears in a saucepan, boil for 5 – 6 minutes or until tender.
  • Meanwhile, in a pan whisk the eggs with a knob of butter, the asparagus pieces and scramble.
  • Remove the cooked asparagus from the water and pat dry.
  • Wrap each spear with a slice of Iberico ham, tear a few other slices into thin strips and sprinkle over the scrambled egg.
  • Serve immediately.

Serves 2

Bellota Ham with Scrambled Eggs and Asparagus

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Published with permission of Orce Serrano Hams

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