Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Ham with Fried Eggs

A simple entrée from Erken (1914): thin ham slices dipped in a little vinegar and sugar, browned in butter, topped with fried eggs cooked in butter in the same pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 429 (falt i det fri)

Be the first to rate

About the dish

A classic entrée from Erken's Stor kokebok (1914). The little sprinkle of sugar and few drops of vinegar on the ham is a typical trick of the time to balance the salt.

How to make it

  1. 1

    Prepare the ham

    Simmer the thinly sliced ham in water if it is salty. Sprinkle it with a few drops of vinegar and strew a little sugar over it.

  2. 2

    Brown the ham

    Brown the slices lightly in the pan in quite a little melted butter, and lay them out on a warm platter.

  3. 3

    Fry the eggs

    Wipe the pan clean and melt fresh butter in it. Crack the eggs and lay them gently in the pan so the yolks stay whole. Drizzle a little milk or cream alongside if you like. Fry until the whites have set.

  4. 4

    Assemble

    Lift the eggs out with a flexible frying knife (spatula) and lay them on the platter on top of the ham. Serve at once.

Changes from the original

Quantities are not given in the original; here they are estimated for 4 servings. "A hint of sugar" is set to 1 tsp, "quite a little vinegar" to 1 tsp. Simmering the ham is kept as an optional step for very salty ham.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 429) → 1949 (korrekturlest, s. 477)~52% av teksten endretfjernetlagt til
Skinke eller flesk egg melk eller fløte. Finskaarne fløte salt pepper gressløk. Finskårne skinkeskiver utkokes, dynkes uttørkes på klud, dryppes let med ganske litet lite eddik, strøes med en tanke sukker, brunes svakt paa pande på pannen i ganske litet lite smeltet smør. Lægges Legges op paa på varmt fat. Panden Pannen gjøres ren, smør smeltes i den. Eggene knækkes knekkes og haves has med forsigtighet forsiktighet i panden; blommen pannen; for plommen skal være hel; naar hel. Når hviten er stivnet, tages tas eggene op med en bøielig stekekniv, lægges paa legges på fatet oppaa oppå skinken.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How are the ham slices prepared?
Finely sliced ham is simmered (heated through), sprinkled with quite a little vinegar, strewn with a hint of sugar and lightly browned in the pan in a little melted butter. Then lay them on a warm platter.
How do I get nice fried eggs?
Clean the pan after the ham and melt fresh butter. Crack the eggs gently straight into the pan so the yolk stays whole. When the white has set, lift the eggs out with a flexible frying knife and lay them on the platter on top of the ham.
Can I use bacon instead of ham?
Yes, the recipe specifies ham or bacon. Milk or cream is also listed among the ingredients in the original.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 429, in the chapter on salads, omelets and entrées. It serves 4 and takes around 25 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!