Recipes Archive

Jelly recipes

Meats, black label jelly and truffle oil

25 minutes plus 2 hours to set

Ham and egg salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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

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Ham and egg salad

Ham and egg salad

Ingredients

Method