- Prep Time:20 mins
- Cook Time:20 mins
Pancetta Hash With Eggs & Apple Salad
Nothing beats a good breakfast. And Jamie Oliver’s spin on the Sunday fry-up is anything but ordinary. However, there’s just one thing missing: mushrooms. So we’ve added them in for the complete big brekkie. All you’ll need now is the weekend newspaper.
Original recipe by Jamie Oliver | 28.10.13
+1 1 Can (200g) Edgell Sliced Mushrooms in Butter Sauce
- Olive oil
- 6 slices of pancetta, cut into wide strips
- 2 slices good-quality ham, torn into pieces
- 500g potatoes, cubed
- 1 splash white wine vinegar
- 2 fresh free range eggs
- 1 large handful watercress
- 1 red apple very finely sliced
- 1 squeeze lemon juice
Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10-12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp.
ADD EDGELL SLICED MUSHROOMS IN BUTTER SAUCE TO FRYING PAN AND STIR UNTIL HEATED THROUGH. DIVIDE THE MIX BETWEEN 2 PLATES.
Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.
Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.
The apple and watercress salad isn’t just there because it looks good. The sweet, sour and bitter flavours perfectly complement the savoury taste of the pancetta hash.