Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is the kind of open brunch sandwich that everyone seems to eat in the vibrant cafés of Sydney. Sometimes the eggs would be briefly scrambled in a frying pan, like fried eggs gone wrong (but delicious though) and thrown on to a handful of rocket leaves on toasted sourdough with slow-baked tomatoes and crisp rashers of bacon or mushrooms.
It gives our scrambled eggs on toast a new purpose in life and the opportunity to become the main part of a meal instead of a quick breakfast fix. This will be more than enough to keep anyone going well past lunch.
Most supermarkets sell loaves of brioche these days, alternatively use thick slices of your favourite loaf.
8 thin slices of good quality ham, smoked or un-smoked
4 x 1/2 cm slices of taleggio cheese, or another soft melting cheese
4 x 11/2 cm thick slices of brioche
4 large hen's eggs
Olive oil or butter for frying
A handful of rocket leaves
Pre-heat your grill to its maximum temperature. Fold your ham slices if they are large and place together on a grill or baking tray and place the cheese on top. Put your slices of brioche separately on the tray and place under the grill. Toast the brioche on both sides, leaving the cheese to melt separately on the ham. Keep warm while you fry the eggs in butter or olive oil.
To serve scatter a few leaves of rocket on the brioche, lift the ham and melted cheese off the tray with a fish slice and place on the rocket then add the fried egg on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments