- 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
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