Top Chef Betty Fraser Black Forest Ham & Egg Bundle, Corn

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“Another great breakfast recipe from Top Chef.”

Ingredients Nutrition


  1. In a small bowl, combine basil, olive oil and a pinch of salt and pepper.
  2. Stir to combine.
  3. Set aside.
  4. In a medium skillet, melt 2 tablespoons butter over medium heat.
  5. Add sliced leeks, mushrooms and corn.
  6. Cook until tender.
  7. Using a slotted spoon, transfer mixture from skillet to a medium bowl.
  8. Cover to keep warm.
  9. Cook strips of leek until just soft enough to bend.
  10. Set aside.
  11. Season tomato slices with salt and pepper.
  12. Add to skillet, adding more butter if needed.
  13. Cook over medium heat, turning once, until tomatoes just begin to soften.
  14. Remove from heat and set aside.
  15. Break eggs into a large bowl.
  16. Whisk vigorously until smooth.
  17. Season with salt and pepper and stir well to combine.
  18. In a large skillet, melt 3 tablespoons butter over medium low heat.
  19. Add eggs to skillet and cook to desired firmness, stirring frequently.
  20. Sprinkle cheese over eggs and stir to combine.
  21. To serve: Lay slices of ham on clean work surface in a single layer.
  22. Divide scrambled egg mixture between the slices.
  23. Spoon mushroom mixture over eggs.
  24. Drizzle with basil oil and sprinkle with chives.
  25. Roll each slice of ham around the filling and tie with leek strips.
  26. Arrange 2 slices of rustic toast on each plate.
  27. Top with tomatoes then egg bundle.
  28. Serve immediately.

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