In a saucepan, bring water to a boil and cook eggs in it for 6 to 7 minutes until they are waxy soft. Let eggs cool, remove shell and cut in half lengthwise. Pepper the cut surfaces.
Cut ham in half lengthwise as well and wrap one strip around each half egg.
Wash sage leaves, pat dry and secure one leaf at a time to the ham with a toothpick.
Heat oil in a frying pan and fry the wrapped eggs in it over moderate heat for about 5 minutes, until the ham is crispy. Turn eggs at the same time.
Place two egg halves on each plate and serve immediately.
Preparation Tip:
Fresh ciabatta or baguette goes well as a side dish with these exceptional breakfast eggs.
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