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Jambon Ou Lard a Pain Roti

A toasted bread topped with ham or bacon, egg, parsley, green onions or shallots, and pepper, served with a clear acidic sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Jambon Ou Lard a Pain Roti

Ingredients

Directions

Prepare

  1. Cut thin slices of bread, about the size of two fingers.

  2. Top with small pieces of ham or bacon, dipped in a mixture of egg, parsley, green onions or shallots, and pepper.

Fry and serve

  1. Fry over low heat until cooked through.

  2. Serve with a clear acidic sauce of your choice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Forms the base that holds the topping while it fries.
Egg
Binds the herbs and seasoning to the meat and sets when fried.
Good ham or streaked bacon
Supplies the savoury, salty flavour and fat of the topping.
Green onions or shallots
Adds a mild sharp aroma that lifts the rich meat and egg.

The step that matters

Frying over low heat until cooked through. Low heat lets the egg mixture set through the middle while the surface browns gently. Higher heat browns or scorches the outside before the egg has set, leaving it runny inside. Keeping the heat low also stops the bread from burning before the topping is cooked.

Swap the onion

How well each one fits the dish's main ingredients (bread, ham, egg, parsley, pepper, sauce):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against bread, ham, egg, parsley, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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