First we cook the pasta in a large pan with plenty of water and a tablespoon of oil.
Mince the previously cooked gamon steak, but if you dont have the mincer, then jus drop the meat into a kitched chopper. It gives somewhat the same result, at least its still better than the would be hand chopped ones.
We separate the eggs into yolks & whites. Soften some butter and stir very well with the yolks, adding the pepper & the soured cream. Then we stir in the shredded ham, getting a creamy texture.
Take the egg white, add a pinch of salt and beat to thick & firm foam.
We carefully add the beaten egg white, stirring slowly into the Ham cream, avoiding to break the egg white foam. Then just mix this cream with a cooked & drained pasta.
Spread the frying pan thickly with margarine, sprinkle with breadcrumbs and smooth the dough mixed with the ham mass.
Chuck into 225C° preheated oven, till golden brown....
