Save to your scrapbook
Smoked ham and egg salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 Waitrose Columbian Blacktail medium free-range eggs
2 slices Waitrose wholemeal, rye and toasted rye grain loaf, roughly torn into cubes
Olive oil spray
330g Waitrose garden salad bowl
90g pack Cooks’ Ingredients smoked ham batons
75g frozen garden peas, defrosted
2 tbsp Waitrose honey & mustard dressing
1. Place the eggs in a pan of gently boiling water and simmer for 8 minutes. Drain and leave in cold water for 10 minutes, then peel and cut into halves.
2. Meanwhile, preheat the oven to 200ºC, gas mark 6. Place the bread on a baking sheet and spray with a little olive oil. Season with freshly ground black pepper and bake for 5 minutes or until golden.
3. Tip the salad onto a serving platter, scatter with the ham batons, egg halves, hot croutons and peas, and drizzle with the dressing.
Typical values per serving:
This recipe was first published in Tue Jan 22 16:24:00 GMT 2013.