This dish is made usng the basic technique of the classic Oeufs Meulemeester. Thick chunks of ham, wholegrain mustard and eggs in a creamy cheesey sauce make a substantial and satisfying brunch or lunch. Serves 2.

Ingredients

• 4 eggs
• 40gms butter
• 125ml cream
• 200gms ham, diced thickly
• 2t wholegrain mustard
• 1/4t mustard powder
• 1t chopped parsley
• Salt & pepper to taste
• 30g grated Cheddar cheese (aged Cheddar is nice)

Method

• Part fill a small saucepan with water (enough to cover eggs) and bring to the boil.
• Using a needle prick a hole in the shell at round end of the eggs. This stops them from cracking.
• Carefully lower eggs into boiling water, and once the water has risen to the boil again simmer for 5 minutes.
• Transfer eggs to a bowl of cold water and after 8 minutes peel them. If not using right away place in a bowl of luke warm water until ready. If you have kept the boiled eggs in the fridge bring back to room temperature before proceeding.
• Roughly chop the eggs (I cut mine into 6 pieces).
• Melt the butter in a small pan and add the eggs and cream, season.
• Cook over a low heat for 2-3 minutes, stirring carefully so you don't break the eggs up too much.
• Add the ham, herbs and both mustards - make sure the dry mustard is broken up and finely sprinkled over the top - you don't want this in lumps in the sauce.
• Continue to stir, using a metal spoon, until the cream mix thickens slightly.
• Spoon into small ramekins, top with Cheddar and pop under the grill until lightly browned on top.

Notes

• This dish basically has so few carbs in it that you'd be lucky to get a couple of carbs per serving. Make sure you use plain ham though, not a honey cured one as that will change the carb count dramatically.

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz