Ham and egg salad

Ham and egg salad

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 15 minutes
  • Alexanderfontein Chenin Blanc 2006


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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