2 tsp olive oil
6 cooked roast potatoes, roughly chopped
4 thick slices ham, roughly chopped
2 tbsp parsley, roughly chopped (optional)
1 Heat oil in a non-stick frying pan over medium heat. Add potatoes and ham. Cook for 4-5 minutes, stirring occasionally or until golden. Toss parsley through potato mixture.
2 Bring a saucepan of water to the boil. Gently lower 4 eggs into boiling water. Simmer for 6 minutes. Drain and rinse under cold water. Spoon ham and potato mixture onto serving plates. Peel soft eggs and serve on potato mixture. Season with cracked black pepper and sea salt.