A quick and delicious dish that combines the salty flavour of lacón with the softness of fried eggs. Perfect for a hearty breakfast or a simple dinner.
Ingredients:
- 4 eggs
- 200 g sliced pork shoulder
- 2 tablespoons of extra virgin olive oil
- Salt to taste
Elaboration:
- Heat a large frying pan over medium-high heat and add the olive oil.
- Place the slices of pork shoulder in the pan and brown for 2-3 minutes on each side, until slightly crispy.
- Push the slices of lacón towards the sides of the pan to leave space in the centre.
- Crack the eggs and add them to the centre of the pan, making sure not to break the yolk.
- Cover the pan to cook the eggs for 3-4 minutes, or until the white is fully cooked and the yolk is still runny (or longer if you prefer the yolk well done).
- Add a pinch of salt on top of the eggs and lacón.
Calories and other nutritional data (per serving):
- Calories: 320 kcal
- Protein: 20 g
- Fat: 24 g
- Carbohydrates: 2 g
Suggested presentation:
- Serve the eggs with lacón directly in the frying pan, accompanied by a nice piece of rustic bread to dip in the yolk. You can add some chopped fresh parsley leaves for a touch of colour.
Additional advice:
- You can add a few slices of tomato to the pan with the lacón to add a fresh touch to the dish.
- If you prefer, you can also use serrano ham instead of ham for a different flavour.
- Cooking eggs over low heat will allow you to obtain a softer and creamier yolk.
Processing time:
- 15 minutes.
Dare to prepare these delicious eggs with pork shoulder! Share in the comments how it turned out for you or what personal touches you have added.
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