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8 British Blacktail Medium Free Range Eggs
2 slice/s prosciutto crudo
115g bag baby spinach
1 tbsp English mustard
15g Parmigiano Reggiano, finely grated
½ unwaxed lemon, juice
Preheat the oven to 200°C, gas mark 6. Put the eggs in a large
pan and cover with cold water. Bring to a rapid boil over a high
heat, cover with a lid and take off the heat. Set a timer for 10 minutes, then drain the eggs and plunge them into iced water to cool completely. Drain again once cold, then gently crack each egg on the work surface. Put in iced water again for a few minutes (this will make them easier to peel).
Meanwhile, bake the prosciutto on a parchment-lined baking tray for 8-10 minutes until crisp. Cool, then break into shards. Put the kettle on. Pour the boiling water over the spinach in a colander to wilt it. Drain, then cool under cold running water.
Squeeze any excess water out of the spinach and put in a food processor. Peel and halve the eggs. Scoop out the yolks and add to the spinach with the mayonnaise, mustard, cheese and lemon juice. Blend until smooth, then season. Transfer to a piping bag fitted with a 1cm plain nozzle.
Generously pipe the spinach mixture into the hollow of each egg. Top with the crispy prosciutto to serve.
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