Published Saturday, 22 September, 2012 by Aisling Bury
1. Crack the eggs into a bowl.
2. Heat up the pan on high
3. Add the butter to the pan and then immediately add the eggs. Add the oregano.
4. Stir with a wooden spoon until the egg is cooked but not dry.
5. Take the pan off the heat so add the creme fraiche, salt and pepper and stir it in.
6. Butter the toast and spread some chutney on the toast for extra flavour.
7. Place the ham on top of the toast.
8. Spoon the egg over the toast.