VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Season
Key Ingredient
Cuisine Category
Warm potato and broad bean salad with poached egg recipe
- Cuisine: Modern Australian
- Serves 6 as a light lunch or entree
As with all ingredients, the better quality the eggs (use fresh free-range eggs), the better the finished dish. Eat this salad with the poached egg on top allowing the yolk to run down over the other ingredients.
Ingredients
1kg broad beans, podded1kg waxy potatoes
12 slices prosciutto
2 tsp Dijon mustard
1 tbsp red wine vinegar
Salt and freshly ground black pepper
60ml (1/4 cup) mustard seed oil
60ml (1/4 cup) olive oil
6 free range medium eggs
Chopped parsley to garnish
Preparation
Blanch broad beans in boiling water for 2–3 minutes. Refresh, then remove and discard pale green skins, set aside inner beans. Boil potatoes until tender, allow to cool and then peel.Cut prosciutto in half lengthwise and roll into small cigar shapes.
Whisk mustard, vinegar, salt and pepper together. Slowly whisk in oils until combined.
Place potatoes in a steamer and heat for 3–4 minutes. Remove and slice on an angle. Lay 4–5 slices in the centre of each plate, scatter broad beans over and add 2 pieces of prosciutto. Layer more potatoes, beans and prosciutto until all are used. Drizzle dressing over the top.
Heat a wide pan of water to simmering point. Break eggs in gently and cook until white is firm, 3–4 minutes. Remove carefully using a slotted spoon. Place one egg on top of each potato and bean salad.
Scatter with parsley, grind pepper on top and serve immediately.
Serves 6 as a light lunch or entree.
If you enjoyed this Warm potato and broad bean salad with poached egg recipe then browse more Modern Australian recipes, appetiser recipes, side dish recipes, meat recipes, easy recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Featured Food & Recipes
Hot Tips
How to store spices
Spices are generally at their best for up to a month, if stored correctly. Store spices in an airtight container in a cool, dark place. Humidity, light and heat will cause herbs and spices to quickly lose their flavour.
Glossary
Tahini
A paste or butter obtained from grinding sesame seeds. Used in Middle Eastern and Mediterranean cooking, often to thicken hommos or other dips but also as a sweet filling in cakes and pastries.
