Hemenex (Czech Ham and Eggs)

Hemenex is an easy and hearty Czech breakfast dish made with fried ham and eggs.

Course Breakfast

Cuisine Czech

Keyword Easy recipes, Egg recipes, Recipes with ham

Prep Time 5

Cook Time 10

Total Time 15

Servings portion

Calories 445kcal

Heat ½ Tablespoon unsalted butter in a pan over medium heat. Once melted, fry in 3 slices ham. Flip them once for even cooking.
Crack 3 eggs onto the ham without breaking the yolks. Reduce heat to third and cook until the eggs firm up, keeping the yolks slightly runny, about 5-8 minutes. Season with salt and ¼ teaspoon ground black pepper.
Transfer the Hemenex to a plate and garnish with 1 Tablespoon spring onion (chopped) for a fresh touch.

The basic recipe makes 1 bold portion.
SERVING: Serve warm. Add some chopped tomatoes, peppers, cucumber, or any other vegetables you prefer. Serve with fresh bread—I enjoy spreading a bit of unsalted butter on it, but you can skip that step if you're watching your calories. Dobrou chuť!
A wide, flexible spatula, like the one used for flipping pancakes, is perfect for transferring the cooked Hemenex from the pan to the plate.
I used an 8 inch (20 cm) non-stick pan for this recipe.
Hemenex eggs are cooked sunny-side up, with runny yolks beneath a thin surface membrane. For best results, use eggs from a trusted source.
Avoid covering the pan, as it will cook the yolks through, causing them to lose their vibrant yellow color and develop a whitish layer on top.