- One slice of Bayonne Ham per person
- Steamed potatoes
- Eggs, butter
- White wine
Method:Slice the Bayonne Ham, put it into a frying pan with a little butter and fry it gently on both sides, turning it to colour up evenly.
Lay it out on a plate and put a little white wine in the hot pan: turn up the heat and let the wine soak up the cooking juices (deglazing) as it boils, to make a delicious sauce. You can also fry some eggs in a separate frying pan. Their taste is a very good match for Bayonne Ham.
Served with steamed potatoes, fried in a little butter to brown them, this traditional peasant recipe from South West France will delight last minute guests. And as everyone knows, a good slice of Bayonne Ham is good to eat on its own, served on a simple piece of bread: a treat worthy of a king!