Instructions: Cut the eggs in half, lengthways. Remove the yolks and place them in a medium sized mixing bowl. Set the whites aside. Add the ham, half of the butter, the chives, thyme, Worcestershire sauce, one egg, salt and pepper.

With a wooden spoon, cream the mixture thoroughly until it is well blended and smooth.

Spoon the mixture into the egg white halves. Sandwich the halves together to form a whole egg. The halves should not fit tightly together.

In a small bowl, lightly beat the second egg with a fork. Roll the stuffed eggs in the beaten egg and then in the bread crumbs.

In a medium sized frying pan, melt the remaining butter over moderate heat. When the foam subsides, place the stuffed eggs in the pan and fry them, turning occasionally, for 5 minutes, or until they are golden brown all over.

With a slotted spoon, carefully transfer the stuffed eggs from the pan to a warmed serving dish.

Serve at once.

NOTES : Hard boiled eggs stuffed with a delicious ham and herb mixture and then fried, Eggs Stuffed with Ham and Herbs may be served with a thick tomato and onion sauce for a superbly sustaining family lunch or supper.

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