Ham Egg and Avocado Salad
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  • Portion/Yield:

    Serves 4 starter portions or light lunch
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This is a pretty and perfect spring & summers dish. At home we love making this dish for lunch and enjoy it with a crisp glass of Gewurztraminer on the patio.

Ross has always had this dream of buying a pub and cooking great food, and this dish will feature on the pub menu (written in March 2009).

That is quite ironic as we did make a similar dish (at the pub, March 2015) as a starter at the pub. Ham, egg and chips never made it onto the menu though.

Ingredients & Method

For the Salad

  • 6 Slice of Parma ham or prosciutto
  • 4 large free-range eggs
  • 80g Rocket salad
  • 6 sugar snap peas, cut in half length ways
  • 1tbs extra virgin olive oil
  • 1tsp balsamic vinegar
  • sea salt and freshly ground black pepper
  • 1/2 freshly baked baguette, thinly sliced and toasted

For the Avocado Cream

  • 1 ripe avocado
  • Juice of one lemon
  • 1 tbs mascarpone
  • Sea salt and freshly cracked black pepper
  • 3 drops of Tabasco sauce

First cook the ham, per-heat the oven to 180°C, line a baking tray with parchment paper lay the ham flat onto the tray and then place another piece of parchment and a tray on top. Bake in the oven for 10 -12 minutes until the ham is crispy. Leave to cool while preparing the rest of the dish.

While the ham is cooking make the avocado cream, place all the ingredients for the avocado in a blender, season to taste and blend until smooth.

In the meantime cook the eggs for 5 minutes until soft boiled in a small pan of boiling water.

Toss the sugar snap peas, rocket with the oil and balsamic, season to taste.

When ready to serve, half peel the egg, cut the top and place the egg in a small eggcup in the middle of the plate. Season with freshly cracked black pepper and sea salt. Place three quells of avocado cream around the egg. Break the crispy Parma Ham and push the shards of ham into the avocado so that they stand up. Add a few pieces of the toasted bread and arrange salad around the plate.