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    Ham & eggs with linguine

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    Ham & eggs with linguine

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 4


    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.

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