Breakfast

Huevos con Espuma de Jamón Ibérico y Tomate Quemado

Name: Huevos con Espuma de Jamón Ibérico y Tomate Quemado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 6 large farm eggs, room temperature; 80g Jamón Ibérico, thinly sliced + 20g reserved for foam; 120ml whole milk, warmed; 3 ripe heirloom tomatoes (mixed colors); 60ml extra-virgin Spanish olive oil, divided; 8 fresh sage leaves; 1 garlic clove, minced; Maldon sea salt; cracked black pepper; 1 tsp Sherry vinegar; micro herbs for garnish

Impossibly creamy eggs folded with whipped Iberian ham emulsion, topped with a glossy tomato coulis made from charred heirloom tomatoes, finished with sage oil crackling and microgreens. Each spoonful balances richness, smoke, and delicate heat—breakfast transformed into an act of controlled refinement.

524calper serving 28gprotein 12gcarbs 40gfat 15min prep 20min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this