Recipe: Ham Steak + Eggs with Spring Pea Salad
Ham Steak + Eggs with Spring Pea Salad
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
3 cups fresh or frozen peas
4 eggs
1 large ham steak
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp white vinegar
1 tbsp olive oil
2 tsp white wine vinegar
½ tsp garlic powder
Salt and pepper, to taste
½ cup fresh mint, dill and chives, roughly chopped
Instructions
If using frozen peas, rinse in a colander under cold water and set aside to thaw.
Bring a large pot of water to a boil. Crack eggs into a bowl (if desired) and set aside.
Meanwhile, pat steak dry with paper towels. In a small bowl, whisk together Dijon and honey, then brush on both sides of the steak.
Heat a skillet over medium heat. When the skillet is hot, add the steak and cook, until caramelized on both sides and warmed through, 3-4 minutes per side.
When the water is boiling, add white vinegar and use a spoon to swirl the water quickly, so there’s a bit of a funnel in the centre. Drop the eggs in the centre of the funnel, one at a time. Cook 3-4 minutes before removing to a plate with a slotted spoon.
Whisk olive oil, white wine vinegar, garlic, salt, and pepper in a medium bowl. Add peas and herbs and stir to combine.
To serve, slice steak into quarters and top with pea salad and poached eggs. Enjoy!
Recipe and Photo credit: Erin Walker
