• 4 medium free-range eggs
  • 2 tbsp olive oil
  • Zest and juice of 1 washed lemon
  • 1 tsp Dijon mustard
  • 400 g baguette
  • 120 g honey roast ham, torn
  • 335 g cherry tomatoes, washed and halved
  • 200 g little gem lettuce, washed and leaves separated


  1. 1

    Preheat the grill to medium-high. Put the eggs in a saucepan, cover with cold water and bring to the boil. Cook for 8 minutes, then drain and cool under cold water. Peel and cut into quarters.

  2. 2

    While the eggs are cooking, make the dressing and the croutons: whisk the olive oil, lemon zest and juice and Dijon mustard together in a small bowl. Put the torn baguette pieces on a baking tray and toast under the grill for 2-3 minutes, until just golden.

  3. 3

    In a large bowl, toss together the ham, cherry tomatoes, baby gem lettuce, quartered eggs and croutons. Drizzle with the dressing and serve.

Nutritional Details

Each serving provides
  • Energy 1725kj 412kcal 21%
  • Fat 12.6g 18%
  • Saturates 2.5g 13%
  • Sugars 6.3g 7%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

54.2g carbohydrate 4.1g fibre 18.3g protein

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