Cooked Ham with Fried Egg and Sauerkraut

My local farm shop sells off the trimmings and tail ends of their deli meats in packages at such a price it is impossible not to walk past!

I regularly get a packet of cooked ham, turkey or beef which are delicious over salad leaves as a starter to a main meal, but better as a midnight hunt and gather in the fridge.

Some cooked ham is a perfect partner to eggs.

Eggs should be free range at the very least, woodland reared are best since the chickens are left to roam, peck and scratch for grubs natural to their diet, and the taste difference is evident.

What better than to accompany with a good punch of pickled cabbage - sauerkraut!

Sauerkraut is a superb source of probiotics in the paleo diet; yoghurt, another, although not all paleo people partake of dairy, some do, but only fermented dairy. Sauerkraut provides a wide spectrum of probiotics which will boost the beneficial bacteria in your gut.

Let's assemble the dish ...

Form a good helping of sauerkraut in the middle of a plate - use a forming ring if you need, although just a good helping encouraged into a round with a fork or spoon is perfect.

Lay some cooked ham over the sauerkraut.

Griddle or fry off a couple of spears of asparagus for dipping in the egg.

Fry off an egg in a little pastured butter, sunny side up is best. Use a small pan or a forming ring in a larger pan.

Gently slide the fried egg onto the top of the stack and gently place the asparagus spears on the very top.

This could easily be done as a play on Eggs Benedict, with a poached egg and lashings of thick hollandaise over the the top! One for next time ...