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.
1kg broad beans, podded
1kg 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.