I used to have this for lunch but prefer it so much more for breakfast. Sets you up.
A refreshing way to start the day. The name does give it away being egg, ham, potatoes and salad. This is so filling I don't need lunch and survive until dinner.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 1 person
- 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.
Produced with kind permission of AHDB
Sodium: 722mg | Sugar: 4g | Fiber: 2g | Potassium: 742mg | Cholesterol: 56mg | Calories: 256kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 5g | Saturated Fat: 2g | Fat: 17g | Protein: 8g | Carbohydrates: 19g