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Ham and egg salad

By Abigail Donnelly
4
Easy
15 minutes
15 minutes

Ingredients

  • 2 gammon steaks
  • Salad leaves, to garnish
  • Basil leaves, to garnish
  • 8 slices baguette, toasted
  • 4 free-range eggs, softly boiled and halved
  • Sea salt and freshly ground black pepper, to season
    • For the dressing:

  • 100 g butter
  • 2 free-range egg yolks
  • 1 clove garlic, crushed
  • Sea salt and freshly ground black pepper
  • juice of one lemon

Method

Preheat the grill.
Place the gammon steaks on a baking tray. Grill on both sides until cooked. Slice.
Arrange the salad leaves, basil and baguette on 4 plates. Top with the gammon and egg.
To make the dressing, melt the butter in a pan. Whisk in the lemon juice, egg yolks, garlic and seasoning.
Drizzle over the baguette and season.
Cook’s tip: If you like, use poached eggs instead of boiled eggs, and slices of chorizo instead of bacon.
Per serving: 1984kJ, 24g protein, 31.5g fat, 24g carbs