Placed ham on aluminum foil (to catch any overflowing egg) before setting into a small bowl.
Poured egg onto the ham-bowl and sprinkled some black pepper.
Toasted the pairing for 6 minutes.
The egg's surface turned out rubbery, while the insides were still runny. The egg tasted fine as the ham had imparted its salty flavour. Any tips on how else to make this?
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