March 6th, 2009


Ham and Egg Salad

Eggs, ham and chips is one combo that makes Ross a very happy man. As my digestive system does not appreciate this combination I took the challenge to refine Ross’s dish to a level that we both are happy with. I ignored the chips and replaced it with a velvety avocado cream, far more grown up! The soft-boiled egg with a golden liquid yolk is the main feature of this elegant but truly traditional combination. I have put a slight twist on the tradition and have chosen Parma ham and I have added a velvety green avocado cream to round the dish of. The combinations are truly magnificent and it does not matter how many times you make this dish, it will guarantee  satisfaction time after time.

We love making this dish for lunch and enjoy it with a crisp glass of Gewurztraminer. Ross has always had this dream of buying a pub and cooking great food, and this dish will feature on the pub menu.

  • 6 Slice of Parma ham
  • 4 free range eggs
  • 6 sugar snap peas
  • 1tbs extra virgin olive oil
  • 1tsp balsamic vinegar
  • coarse sea salt and freshly ground black pepper
  • Rocket salad
  • 1 freshly baked baguette
  • 1 recipe of avocado cream

You can cook the eggs in the water bath or the normal way on the cooker in boiling water for 4 minutes. I have chosen to cook the eggs in the water bath as they do taste simply fantastic and while they are cooking slowly you can prepare the rest of the dish.

Preheat the water bath to 64°C, place the fresh eggs in the preheated water bath for 50 minutes. While the eggs are cooking ,preheat the oven to 170°C.

Line a large baking sheet with parchment paper and lay the Parma Ham slices flat on to the tray.

Place another piece of parchment paper on top of the Parma Ham.

Place the tray on the top shelf of the preheated oven for 10 – 12 minutes or until the Ham is crispy you will need to keep a eye on the ham. Once the ham is done, gently remove the paper,and place the ham on a cooling rack. Turn the oven down to 100°C.

Cut the baguette as thinly as possible on the angle.

Place the bread slithers on a baking tray. Place the baking tray on the middle shelf of the oven and bake for 10 minutes until crispy but with out colour. Cool the crispy bread on a cooling rack.

Cut the sugar snap peas in half, length ways. Mix the sugar snap peas and rocket salad in a large mixing bowl. Add the olive oil, balsamic vinegar and a light seasoning and gently mix.

Avocado Cream
  • 1 ripe avocado
  • 1 lemon juice
  • 1tbs crème fraîche
  • salt and pepper
  • 3 drops of Tabasco sauce

Peel the avocado, remove the stone and cut the avocado into small pieces.

Place the avocado in a food processor with the lemon juice, Tabasco sauce, salt and pepper.

Puree until smooth and gently fold the crème fraîche into the avocado mixture.

Assembly of the dish

Half peel the egg , cut the top and place the egg in a small eggcup in the middle of the plate. Season with freshly cracked black pepper and coarse sea salt. Place three quells of avocado cream around the egg. Break the crispy Parma Ham and push the shards of ham into the avocado so that they stand up. Add a few pieces of the crispy bread. Arrange the sugar snap peas and rocket salad around the plate.

Makes 4 starter portions

Food Fanatics Tips

If you plan to make this dish for a party you can make most of the dish in advance.The only last minute ingredient is the oil and vinegar mix for the rocket salad and sugar snap peas. Place a piece of cling film directly on top of the avocado cream and keep it in the fridge until needed. By covering the avocado cream in this way you block out fresh air and prevent the avocado from oxidising. The avocado will stay green for up to one day, if stored, this way. Keep the crispy Parma Ham and bread separately in a airtight containers until needed.

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