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


  • 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


  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