Ingredients: (yields 3 helpings)
6 Slices of prosciutto ham
2 large leeks
1 clove garlic
50g low calorie cheddar
3 large eggs
2 tbsp bread crumbs
1 egg white, lightly beaten
3 Tbs. chopped fresh chives, plus more for garnish
2 tsp fresh lemon juice
- First we will start with poaching the eggs. As I have said before I have egg poaching cups which I just place in boiling water. (They really are brilliant and you can buy them from the likes of Amazon of Lakeland for a couple of pounds.) If you do not have poaching cups then don’t despair. You can spray two small microwaveable bowls with Frylight and crack an egg into each one. Season the eggs, pierce the yolks and cover with cling film. Microwave each egg on high for about 30 seconds. Keep an eye on them as they may pop in the microwave.
- Lay a slice of prosciutto on a cutting board and then place another on top. I feel two layers is best as one is a little thin. Place a poached egg at the centre of the top of the slice, then gently roll the egg down the middle, being careful not to break the yolk. Repeat with the remaining prosciutto slices and eggs. Set aside.
- Now we are going to concentrate on the hash.
- Finely chop the leeks and chives.
- Peel the potato’s and then grate them.
- Place the potatoes and leeks in kitchen towel and remove any excess liquid from them.
- Now preheat the oven to 450°F or 210 Celsius in a fan assisted oven.
- Put 2 tbsps of Olive Oil in a frying pan over a medium heat and cook the leeks for 4 to 5 mins.
- Let the leeks cool and then add them to a large mixing bowl with the grated potato, the egg white, bread crumbs, garlic, chives and the lemon juice. Stir until well combined. Season with salt and pepper.
- In a large ovenproof frying pan over medium heat, warm 1 1/2 Tbs. of the olive oil. Add the potato mixture.
- Cook the mixture on the hob for about 15 minutes stirring frequently. Cook until nicely browned.
- Now move the pan to the oven and cook for a further 10 minutes you may also want to add a bit of grated cheese.
- Meanwhile, in a non-stick fry pan over medium-high heat, warm the remaining 2 Tbs olive oil. Using a spoon, carefully transfer the wrapped eggs, seam side down, to the pan and cook, turning once, until the prosciutto is browned and crispy, about 1 1/2 minutes per side.
- To serve dollop some potato mixture onto a plate (or like me put it in a square bowl and then turn it out) and add the egg parcels on top.
- Garnish with chopped chives and your done!
I am obsessed with this recipe! I tried it for the first time around 3 months ago and haven’t looked back. I literally have this at least once or twice a week. I have it for dinner but it makes a great option for brunch as well! If you don’t want to go through the hassle of making the hash the egg parcels also taste amazing on toast with a sneaky side of baked beans. The parcels take no time at all to whip up on their own and so it makes a great dinner option if you’ve had a long day at work and don’t want to expend too much energy cooking. Not to mention this meal leaves you feeling full and satified and has definitely stopped me snacking later on in the evening. I particularly like eating this meal on a cold rainy night as it is good old comfort food. I hope you enjoy it as much as I do!
Happy cooking! Xx