Traditional Radnor Fried Ham & Double Eggs

Fry thick slices of quality boiled ham in butter until lightly browned at the edges. Push to the side of the pan.

Crack two fresh free-range eggs into the pan and fry until the whites are set but the yolks are still runny.

Season heavily with freshly ground black pepper (salt is usually unnecessary due to the ham).

Serve immediately with hot buttered toast. A robust and honest working-man’s breakfast from Radnorshire.