Name: Egg, beans and ham
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 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

Egg, beans and ham

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

Serves 4

Prep

30M

Cook

10M

Total

40M

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

Ingredients

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

Method

Main

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.