• 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


Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.