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Ham & eggs with linguine
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400g essential Waitrose Dried Linguine
4 essential Waitrose Free Range Eggs
200g leftover gammon, cut into thin strips
1 bunch salad onions, cut diagonally into thin slices
4 tbsp essential Waitrose Wholegrain Mustard
1 tbsp clear honey
25g pack flat leaf parsley, roughly chopped
1. Bring a large saucepan of water to the boil to cook the linguine and a smaller pan to the boil to poach the eggs. Cook the pasta in the boiling water for 7-9 minutes until tender. Break the eggs into the smaller pan, turn off the heat and then cover with a lid. Leave for 4 minutes until the eggs are poached.
2. Drain the pasta, reserving a ladleful of the cooking water. Return the pasta to the pan with the gammon, salad onions, mustard, honey, parsley and the reserved cooking water. Heat through for a couple of minutes and transfer to serving plates. Drain the eggs with a slotted spoon and place on top of each portion to serve.
Cook’s tip For a veggie variation, fry a few halloumi slices in a little olive oil and use instead of the gammon.
Typical values per serving: