Preparation

• Place the eggs in a pot with cold water, ensuring they are completely submerged. Set the pot over medium-high heat. When the water begins to boil, let the eggs cook for 8 minutes. Once cooled, peel the eggs and separate the yolks from the whites.
• Bring a pot of water to a boil and prepare a bowl with cold water and ice. Blanch the ripe tomatoes by submerging them in the boiling water for about 30 seconds, then immediately transfer them to the bowl with ice water to stop the cooking process. Peel the tomatoes and remove the seeds.
• Chop the peeled tomatoes into very small pieces. Place the tomato pieces in the hand blender jar.
• Add the breadcrumbs to the jar without soaking them, ensuring they are crumbled into small pieces.
• Add the peeled garlic cloves, olive oil, a pinch of salt, vinegar, egg yolks to the jar, and process everything with the hand blender until you obtain a homogeneous and smooth mixture.
• Transfer the mixture to a container and let it rest in the refrigerator for a minimum of 2 to 3 hours to allow the flavors to meld.
• When ready to serve, grate the hard-boiled egg whites on top and add finely chopped ham as a final garnish.