Black Forest Ham and Egg Bundle

This protein packed recipe would make a great addition to your next Brunch! Salty Black Forest Ham is paired with juicy tomato and egg and literally tied together with Leek strips - adorable and delicious!


  • 2 tablespoon fresh basil, thinly sliced
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 5 tablespoon unsalted butter
  • 1 leek, white and green part, washed and sliced ⅛ inch thick, dark green part cut into long strips for tying up bundle
  • 10 cremini mushrooms, quartered
  • ⅓ cup fresh corn kernels
  • 6 orange tomatoes, cut into 4 slices each, ends reserved
  • 12 large eggs
  • ½ cup grated Monterey Jack
  • 12 thin slices Black Forest ham
  • basil oil
  • 3 tablespoon chopped chives
  • 12 slices rustic toast


  • In a small bowl, combine the basil, oil, and a pinch of salt and pepper, stir, then set aside.
  • In a large skillet, melt 2 tablespoon butter over medium heat.
  • Add the sliced leek, mushrooms, and corn.
  • Cook until tender (8 minutes).
  • Using a slotted spoon, transfer the mixture from the skillet to the medium bowl.
  • Cover to keep warm.
  • In a small saucepan of boiling water, cook the strips of leek until soft (2 minutes).
  • Drain and set aside.
  • Season the tomatoes with salt and pepper.
  • Add to the skillet, adding more butter if necessary to keep them from sticking.
  • Cook over medium heat, turning once, until tomatoes just begin to soften (1-2 minutes).
  • Remove from heat and set aside.
  • In a large bowl, whisk eggs until smooth, season with salt and pepper.
  • In a large skillet, melt 3 tablespoons butter over medium-low heat.
  • Add the eggs and cook (6-8 minutes), stirring frequently, until cooked as desired.
  • Sprinkle cheese over the eggs and stir.
  • Lay ham in a single layer with a long strip of leek underneath (leek ends should extend beyond the ham).
  • Divide the egg mixture among the ham slices.
  • Spoon the mushroom mixture over the eggs.
  • Drizzle with basil oil and sprinkle with chives.
  • Roll each slice of ham around the filling and tie with leek strips.
  • Top each piece of toast with the tomato slices and a ham and egg bundle.

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