I used to have this for lunch but prefer it so much more for breakfast. Sets you up.
- Place the potatoes in a small saucepan and cover with water, bring to the boil and cook for 6 minutes, add the egg to the pan and continue to cook for 6 minutes.
- Drain and cool under cold water. Peel the egg.
- Meanwhile, whisk the oil, pesto and seasoning in a large bowl and toss in the potatoes, add the ham, watercress and tomatoes and toss to evenly coat.
- Place on a plate and top with the halved egg.
- Serve with crusty bread.