Egg, beans and ham

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

A NUTTY AMONTILLADO. , suggested by MAX ALLEN

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