Starters & Light meals

Poached egg and gammon salad

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • 2 gammon steaks
  • 1 T hot olive oil
  • Slices of ciabatta
  • Juice of 1 lemon
  • 1 T olive oil
  • 1 t Dijon mustard
  • 1 bulb fennel
  • Croutons
  • Vinaigrette
  • Soft-poached egg

Method

Ingredients

Slice gammon steaks into cubes and fry in hot olive oil for 4 minutes, or until golden. Toast slices of ciabatta. Whisk together the juice of 1 lemon, olive oil, Dijon mustard and seasoning.
Using a vegetable peeler, shave bulb fennel. Pile onto plates and top with the gammon, croutons and vinaigrette. Serve with a soft-poached egg.
Abigail Donnelly

Recipe by: Abigail Donnelly

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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