Eggs Wrapped in Ham
Peel the eggs, wrap with ham, secure with a toothpick and brown on all sides in a pan with 1 tablespoon butter.
Peel carrots and cut into 3 cm (approximately 1 inch) pieces. Trim the cauliflowe. Blanch the peas and carrots in boiling salted water for 4-5 minutes. Drain and cook in melted butter. Season with salt and pepper, transfer to plates and serve with sliced eggs. If desired, serve with herb yogurt dip.