Name: Warm potatoes, Parma ham and egg salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 12.00 baby potatoes peeled; 60.00 g watercress; 4.00 parma ham thinly sliced; 4.00 eggs; 65.00 ml fresh chillies 573; 15.00 ml lemon juice; 15.00 ml vinegar white balsamic; 5.00 ml wholegrain mustard; 2.00 ml sugar; 0.00 salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (10)

12.00	baby potatoes — peeled
60.00 g	watercress
4.00	parma ham — thinly sliced
4.00	eggs

DRESSING

65.00 ml	fresh chillies — 573
15.00 ml	lemon juice
15.00 ml	vinegar — white balsamic
5.00 ml	wholegrain mustard
2.00 ml	sugar
0.00	salt and freshly ground black pepper

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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