Serves 4

4 tbsp olive oil

450g mushrooms

8 thin slices Iberico, Serrano or

Parma ham, cut into thirds

2 cloves garlic, sliced

4-8 eggs

Juice of half a lemon

2 tbsp chopped flat-leaf parsley

Heat 2 tbsp of oil, add the mushrooms and sautée over a high heat for 5 minutes. Add the garlic and cook for a further few minutes, seasoning with salt and pepper. Keep warm. In a separate pan heat another 2 tbsp of oil until hot. Slip in the eggs in batches, scattered with the ham. Fry for a few minutes so that the white is just cooked and the yolks are still runny. Season. Scatter the mushrooms with the parsley and lemon juice and serve with the eggs, some crusty bread and a tomato salad.

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