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  • 4 eggs
  • 140g pack ham
    torn into strips
  • 150g pack mixed salad leaves
  • 250g pack cherry tomato
    halved
  • handful mushrooms
    sliced
  • 4 slices ciabatta
  • 1 garlic clove
    cut in half
  • 50g sundried tomato
    finely chopped
  • 3 tbsp ready-made salad dressing

Nutrition: per serving

  • kcal329
  • fat17g
  • saturates3.9g
  • carbs24g
  • sugars4.7g
  • fibre2.8g
  • protein19g
  • salt2.59g

Method

  • step 1

    Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta. When cool, rub with the cut side of garlic, then cut into large croutons. Mix sun-dried tomatoes with dressing. Toss everything together and top with the eggs and seasoning.

RECIPE TIPS
MAKING AHEAD

No one likes a soggy salad, so keep undressed salad and dressing separate in the fridge, then toss together just before eating. Croutons keep their crunch best covered and at room temperature.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.2 ratings
EveryWitchWay avatar

EveryWitchWay

Great so so good love it easy to make and nice taste I cut the tomatoes thin and it makes it extra good!!!

kaseymitsuri

A star rating of 5 out of 5.

We tried it today and it was very tasty. I bought honey and mustard dressing for the sundried tomatoes, and we had it in the table in case we wanted to spread it in all the salad, but there was flavour in every bite, so we didn't use it.

Thanks for the recipe!

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