Ideal For Your Christmas Leftovers: Ham & Eggs With Linguine

• Preparation time: 5 minutes
• Cooking time: 10 minutes
• Total time: 15 minutes
• Serves: 4

WHAT YOU’LL NEED

• 400g dried linguine
• 4 eggs
• 200g leftover gammon, cut into thin strips
• 1 bunch salad onions, cut diagonally into thin slices
• 4 tbsp mustard
• 1 tbsp clear honey
• 25g pack flat leaf parsley, roughly chopped

WHAT YOU NEED TO DO
 

1. 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.
2. 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.

Cook’s tip: For a veggie variation, fry a few halloumi slices in a little olive oil and use instead of the gammon.

Recipe and image courtesy of Waitrose & Partners

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