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Egg, beans and ham

Australian Gourmet Traveller Spanish tapas recipe for egg, beans and ham.

By Lisa Featherby
  • Serves 4
  • 30 mins preparation
  • 10 mins cooking
Egg, beans and ham
Egg, beans and ham

You’ll need to begin this recipe a day ahead.


  • 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


  • 1
    For shallot vinaigrette, combine all ingredients in a bowl, whisk to emulsify, season to taste and set aside.
  • 2
    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.
  • 3
    Blanch broad beans in boiling water for 3 minutes. Drain and, when cool enough to handle, peel and set aside.
  • 4
    Halve eggs and arrange on a plate with broad beans and jamón. Season to taste, then add mint and vinaigrette to taste.


Jamón serrano is available from select delicatessens.
Drink Suggestion: A nutty amontillado. Drink suggestion by Max Allen

  • Author: Lisa Featherby