Break broccoli into florets, blanch in salted water for 5 minutes, cast in a colander.

Mash brynza, mix with sour cream, eggs, salt and pepper.

Slice gammon thinly.

Grease a mold, put noodles in it, place over broccoli and then gammon, pour with egg-sour cream mass and season with grated cheese.

Bake for 30 minutes over 355°F.

When serving, top the dish with greens.