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Egg, beans and ham

You'll need

8 quail eggs 300 gm podded broad beans (about 800gm unpodded) 2 thin slices of jamón serrano, thinly sliced (see note) ½ cup finely chopped mint leaves   Shallot vinaigrette 60 ml (¼ cup) extra-virgin olive oil 1 golden shallot, thinly sliced 1 tbsp chardonnay vinegar


  • 01
  • For shallot vinaigrette, combine all ingredients in a bowl, whisk to emulsify, season to taste and set aside.
  • 02
  • Bring a saucepan of water to the boil and cook eggs until soft-boiled (2½ minutes). Remove with a slotted spoon and refresh under cold water. Peel and set aside.
  • 03
  • Blanch broad beans in boiling water for 3 minutes. Drain and, when cool enough to handle, peel and set aside.
  • 04
  • Halve eggs and arrange on a plate with broad beans and jamón. Season to taste, then add mint and vinaigrette to taste.
Note Jamón serrano is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A nutty amontillado.

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