I still haven't had a chance to do a proper grocery shop yet, so I'm more-or-less running on whatever ingredients were in stock when I got here. I knew we had eggs and Reiver had put together a sourdough starter the week before I arrived, so I decided to give some sourdough crêpes a go. I had initially made some lemon curd to go in them, but then realized that we had ham, cheese, and an avocado that desperately needed to be used, so I changed tack and did some lovely savoury crêpes instead. (We still had some of the sweet ones afterward, but it was nice to be able to start with something savoury and a bit more substantial for breakfast.

Ham & Egg Crêpes

Ingredients

• 1 recipe sourdough crêpes (without any spices or sweeteners)
• 1 slice gouda or emmental per crêpe
• 2 slices black forest ham per crêpe
• 1 egg per crêpe
• 1 Tbsp. milk per egg
• salt and pepper, to taste
• 1-2 avocadoes, sliced
• drizzle of Kewpie mayo

Directions

1. Cook your crêpes.
2. Place a slice of cheese in the centre of each crêpe.
3. Place two slices of ham on top of the cheese.
4. Beat the eggs with the milk and season to taste with salt and pepper.
5. Cook over medium low heat, stirring occasionally, until just set.
6. Scoop a portion of eggs onto the ham, then fold the crêpe over to cover the eggs (first one side, then the other; like a letter).
7. Top with a few slices of avocado and a drizzle of Kewpie mayo and serve.