Use your hands to rip a slice of ham into 4-5 pieces. Arrange the pieces over the surface of the crepe on the skillet.
Crack an egg in the center of the crepe, then fold in the edges of the crepe to create a square. Cover the pan with a lid and let the egg cook for about 2 minutes, until the whites are set but the yolk is still runny.
Use a spatula to carefully remove the crepe from the skillet and transfer it to a plate. Finish off with a sprinkle of chives.
Repeat this process with the remaining 5 crepes.
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