- 2 eggs
- A 400g bag of potatoes
- A 100g bag of French beans
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 large handfuls of watercress
- A 250g punnet of cherry tomatoes
- An 80g pot of black olives
- A 55g pack of proscuitto
- Sea salt and freshly ground pepper
- 2 tbsp olive oil plus a splash for cooking
- A couple of pans with lids
- A couple of bowls
- Frying pan
Bring a small pan of water to the boil. Add the eggs. Lower the heat and simmer gently for 6 mins. Lift the eggs out and pop them in a bowl of cold water to cool.
While the eggs cook, bring a larger pan of water to the boil. Scrub the potatoes and chop them into equal-sized chunks. Add to the boiling water. Simmer for 5 mins.
Trim the French beans. Add them to the potatoes. Simmer for another 5 mins till the beans are tender and the potatoes are cooked through. Drain them.
Measure out 1 tbsp Dijon mustard and 1 tbsp red wine vinegar. Whisk with 2 tbsp olive oil and some salt and pepper to make a mustardy dressing. Put to one side.
Pick any large sprigs out of the watercress. Halve the cherry tomatoes. Arrange the watercress, tomatoes, potatoes and French beans on a platter or two plates. Scatter over the black olives.
Peel and halve the eggs, then add them to the salad. Warm a splash of olive oil in a frying pan. Add the proscuitto. Fry for 2-3 mins till the proscuitto is crisp.
Lift the proscuitto out of the pan. Cut into shards. Pop on top of the salad. Spoon over the dressing and serve straight away.
Simmering the eggs for 6 mins should give you an egg that’s still soft in the middle. For a firmer yolk, simmer for 8-10 mins.