Ham and egg linguine recipe
Leftover gammon, linguine, poached eggs and parsley come together to make this quick and comforting pasta dish. For a veggie version, fry a few halloumi slices in a little olive oil and use instead of the gammon.
Recipe and image courtesy of Waitrose & Partners.
Ingredients
- 400 g dried linguine
- 4 eggs
- 200 g leftover gammon, cut into thin strips
- 1 bunch of salad onions, cut diagonally into thin slices
- 4 tbsp mustard
- 1 tbsp clear honey
- 25 g flat leaf parsley, roughly chopped
- 14.1 oz dried linguine
- 4 eggs
- 7.1 oz leftover gammon, cut into thin strips
- 1 bunch of salad onions, cut diagonally into thin slices
- 4 tbsp mustard
- 1 tbsp clear honey
- 0.9 oz flat leaf parsley, roughly chopped
- 14.1 oz dried linguine
- 4 eggs
- 7.1 oz leftover gammon, cut into thin strips
- 1 bunch of salad onions, cut diagonally into thin slices
- 4 tbsp mustard
- 1 tbsp clear honey
- 0.9 oz flat leaf parsley, roughly chopped
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Bring a large saucepan of water to the boil to cook the linguine and a smaller pan to the boil to poach the eggs.
- Cook the pasta in the boiling water for 7-9 minutes until tender.
- Break the eggs into the smaller pan, turn off the heat and then cover with a lid. Leave for 4 minutes until the eggs are poached.
- Drain the pasta, reserving a ladleful of the cooking water.
- Return the pasta to the pan with the gammon, salad onions, mustard, honey, parsley and the reserved cooking water. Heat through for a couple of minutes and transfer to serving plates.
- Drain the eggs with a slotted spoon and place on top of each portion to serve.
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