Poached egg salad with parma ham
Salad (zero SmartPoints values)
1 individual, Romaine, shredded
180 g, or plum tomatoes
Egg, whole, raw
4 medium, raw
Lemon Juice, Fresh
2 tablespoons, or cider vinegar
1 teaspoons, heaped
Grissini Grissini Breadsticks
8 slice(s), thin
- Mix together the salad leaves, shredded lettuce, plum tomatoes and sun blush tomatoes. Share between 4 plates.
- Poach the eggs in gently simmering water for 3-4 minutes, until cooked to your liking. Meanwhile, make the dressing by mixing together the olive oil, lemon juice or vinegar, mustard and seasoning.
- Wrap one slice of Parma ham around each breadstick. Place a poached egg on top of each salad, sprinkle with dressing and serve with two Parma ham-wrapped breadsticks.