Foam eggs

Cut the ham into small dice.

Carefully Separate the yolks from the whites, put these in a large mixing bowl, add a pinch of salt and mount them until foamy, then add firmly the ham.

Gently melt the butter in a frying pan that can go in the oven.

When the sauce is bubbly, sprinkle the mixture of egg whites and ham, two tablespoons at a time, to form a total of six piles.

Press with the back of a teaspoon formed on the surface of each pile a small recess, then simmer for 3-4 minutes to heat.

Place egg yolks in the cavities gently by hand, making sure they do not come from the edge, and sprinkle with finely chopped parsley.

Cover each yolk with a tablespoon of the mixture of egg whites and ham and place in Grill in the oven already hot (180 degrees) for 10 minutes, so that the eggs will curdle while being prepared and the pancakes are golden brown.

Serve immediately.