Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Ham and egg salad with chunky croutons
Simplicity at its best, with ingredients you'll have in the fridge
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Ready in 17 minutes
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Cooking time 12 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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3
In a large bowl, toss together the ham, cherry tomatoes, baby gem lettuce, quartered eggs and croutons. Drizzle with the dressing and serve.
