Warm potatoes, Parma ham and egg salad

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 11
Servings 4
Time

Ingredients

  • 12
    large baby potatoes or Mediterranean potatoes, peeled
  • 60
    g
    watercress, rinsed well
  • 4
    thin slices Parma ham
  • 4
    eggs
  • DRESSING
  • 65
    ml
    olive oil
  • 15
    ml
    lemon juice
  • 15
    ml
    white balsamic vinegar
  • 5
    ml
    wholegrain mustard
  • 2
    ml
    sugar
  • salt and milled pepper
 

Method

 
Mix dressing ingredients; then boil potatoes until just tender.
Halve and pour dressing over warm (not hot) potatoes.
Softly poach eggs (see below).
To serve, toss potato salad with watercress, scatter with Parma ham, top with egg and season well.

Either make poached eggs in a poacher, or do it the traditional way (only choose this option if your eggs are very fresh).
Pour about 8 cm water into a small saucepan and bring to the boil.
Reduce boil to a steady rolling simmer and add 5 ml white vinegar. (Get two dessertspoons ready to gather the whites when you slide the egg into the water.)
Crack an egg into a shallow cup, or a saucer, and slide the egg gently into the water.
Don?t panic ? the white will now be floating all over the place. Quickly gather it all back to the egg and keep doing it until the egg starts to set.
Allow to simmer for four minutes.
Nutrition per serving Energy 932 kJ Carbohydrate 16 g Protein 9 g Fat 12 g

 

Read more on: starch
 

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