Parmesan Toasts with Avocado & Parma Ham Crisps

Ingredients

• 2–4 slices Parma ham
• depending on size
• 2 large eggs
• lightly beaten
• 2 tbsp milk
• 2 tbsp finely grated Parmesan cheese
• 25g/1oz butter
• 2 thick slices country-style bread
• Salt and freshly ground black pepper

Instructions

1. Place the slices of Parma ham in a dry, non-stick skillet and cook over a medium heat for 3–4 minutes, turning once, until crisp. Remove from the pan and drain on kitchen paper
2. Meanwhile, whisk the eggs, milk and Parmesan together in a wide, shallow dish and season with salt and pepper. Dunk both sides of each slice of bread in the egg mixture then leave to soak briefly
3. Wipe the skillet clean with kitchen paper, then add the butter and melt over a medium heat. Add the egg-soaked bread to the pan and cook for about 2 minutes on each side until golden and slightly crisp
4. Place the Parmesan toasts on two serving plates and top with the rocket and avocado. Squeeze a little lemon juice over the avocado to stop it browning and top with the Parma ham. Finish with a grind of black pepper and a drizzle of maple syrup, if using. Serve straightaway
5. To serve:,2 handfuls rocket leaves,1 avocado, halved, stone removed, peeled and cubed,squeeze of lemon juice,maple syrup, for drizzling (optional)