Crispy Ham, Poached Egg and Minty Broad Beans
A light and elegant warm salad, perfect for lunch or dinner. This recipe takes humble ingredients, like peas and broad beans, and allows them to sing by partnering them with their best mates - parma ham and mint. This recipe is also the ideal opportunity for you superstars to practise your egg poaching skills! We hope you are up for the challenge and can't wait to see all your pics come flooding in.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 210°C/190°C fan and bring two medium saucepans of water to the boil. Make the dressing by combining the Dijon mustard, olive oil, a pinch of salt, some black pepper and half the cider vinegar in a small bowl.
Step 2
Lay the parma ham onto a lined baking tray lined and cook for 6-8 minutes, turning halfway, until crispy. Set aside to cool. Pop the baguette (if using) into the same oven and cook according to the packet instructions.
Step 3
Once the water is boiling, add the peas and broad beans to the first pan with a pinch of salt. Cook for 2 minutes once boiling, then drain well and refresh under cold water. If you have time, it's nice to remove the outer casing from the broad beans as these can be tough. Add to a large bowl (or the pan you cooked them in) and toss together with 1 tbsp olive oil, the lemon zest and chopped mint. Season to taste with salt and pepper and divide between the plates. Wrap the lemon in cling film and keep it for another recipe or slice it up and freeze ready for a thirst-quenching drink 😁)
Step 4
Into the second pan, add the remaining vinegar (no salt!). Crack the eggs (which must be fresh and at room temperature) into separate ramekins or mugs, as this makes poaching them so much easier. Using a whisk, create a vortex in the pan of simmering (not fully boiling) water. Gently pour each egg into the vortex. You should be able to poach multiple eggs at a time but if you are new to egg poaching, you may want to start with 1 or 2 and see how it goes. Allow the eggs to cook for 3.5 minutes for a runny centre. Remove the eggs from the pan using a slotted spoon and place them onto the plates with the peas and beans.
Step 5
Toss the lambs lettuce with half of the dressing and divide between the plates. Crumble over the crispy parma ham. Serve with the warm bread and the remaining salad dressing.
- Ingredients
- Based on 4 servings
-
200g Frozen Broad Beans, removed from outer casings 1x Sainsbury's Broad Beans 650g -
4 tbsp Cider Vinegar, or white wine vinegar 1x Sainsbury's Cider Vinegar 500ml -
4 Eggs, at room temp & as fresh as you can get them 1x Sainsbury's British Free Range Eggs Medium x6 -
80g Parma Ham 1x Sainsbury's Italian Parma Ham Slices x6 80g -
200g Petit Pois 1x Sainsbury's Petits Pois 910g -
2 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
6 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 Part Baked Baguette 1x Sainsbury's Bake at Home White Baguettes x2 -
1 Lemon, zest 1x Sainsbury's Lemons -
15g Mint, picked from stalks 1x Sainsbury's Fresh Packed Mint 30g -
60g Lambs Lettuce 1x Sainsbury's Lambs Lettuce 60g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g