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Egg, prosciutto and sugar snap salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Tangy blood orange dressing enhances crisp salad.
Ingredients:
  • 8 slices prosciutto
  • shaved parmesan, to serve
  • 4 eggs
  • 125g sugar snap peas, trimmed
  • 1 baby cos, trimmed, leaves separated
  • 21.00 gm blood orange juice
  • 5.90 gm wholegrain mustard
  • 27.30 gm olive oil
Instructions:
  • Boil sugar snap peas until tender, then immediately cool in iced water. Let sit for 5 minutes, then drain.
  • Combine the olive oil, mustard, orange juice, salt, and pepper in a bowl and let the flavors meld while you prepare the rest of the dish.
  • Gently poach eggs in simmering water for 2-3 minutes. Drain and allow to rest for a few minutes before serving.
  • Combine cos, prosciutto, sugar snap peas, and dressing. Serve on plates and garnish with poached eggs and shaved parmesan.

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