Categories: October

Ingredients

• olive oil
• 6 slices pancetta, cut into wide strips
• 2 slices good-quality ham, torn into pieces
• 500g potatoes, cubed
• splash of white wine vinegar
• 2 very fresh eggs
• large handful of watercress
• 1 red apple, very finely sliced
• squeeze of lemon juice

Directions

1. Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10-12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.

2. Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.

3. Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.

Email to a friend | Print this recipe | Back