1. All materials.
2. The ham and coriander leaves are finely chopped.
3. Beat the eggs into a large bowl.
4. Beat the eggs.
5. Add chopped ham and chopped parsley to the egg mixture.
6. Heat the oil in a pot for 6,7 minutes, take a 1/4 cup of egg mixture and gently drop it in.
7. When the egg liquid is slightly solidified, roll it up and fry it until the egg liquid is completely cooked.
8. The ham and egg bake is ready.
9. Cut off the head and tail of the ham and egg roast and set aside.
10. Cut the toast slices to a size a little smaller than the egg burnt.
11. Coat each piece of small toast with salad dressing.
12. First stack 2 small slices of toast, and put a slice of ham and egg on top.
13. Cut a small piece of seaweed and place it in the middle, roll it up and tie it up, smear the end with a little salad dressing and compress it.
14. Toast with ham and egg is just fine.
15. My true face is "Ham and Egg Braised Toast".
