I whisked together 1/2 an egg yolk and 2 egg whites with a pinch of salt, some black pepper and a pinch of dried basil.
When the eggs were almost done (cooked on low heat) I folded in a few pieces of the leftover ham and then sprinkled some fresh parsley on top.
Note that the portion size is small - the plate the eggs are sitting on is not much bigger than the saucer for a tea cup.
And, no worries, a couple of teeny, tiny pieces of ham managed to fall into the beasties gaping maws:-)
