steps to prepare award winning Warm bean, egg, pine nut & prosciutto salad

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm bean, egg, pine nut & prosciutto salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm bean, egg, pine nut & prosciutto salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm bean, egg, pine nut & prosciutto salad is something that I’ve loved my entire life.

Table of Contents


  • 100g sliced prosciutto
  • 50g pine nuts
  • 11/2 cups fresh breadcrumbs
  • 5 tablespoons extra virgin olive oil
  • 6 eggs
  • 300g frozen broad beans
  • 1 tablespoon lemon juice
  • 2 garlic cloves, crushed
  • 2 teaspoons honey
  • 60g (1 bunch) watercress sprigs


  • Step 1
    Preheat oven to 200�C. Place prosciutto slices and pine nuts on separate lined baking trays and bake for 5 minutes or until pine nuts are golden. Remove nuts, turn prosciutto over and cook a further 5 minutes until golden and crispy. Set aside.
  • Step 2
    Toss breadcrumbs and 2 tablespoons of oil together in a bowl and season with salt. Place on a lined baking try and bake for 5-7 minutes or until golden and crisp. Set aside.
  • Step 3
    Place eggs in a saucepan of cold water. Bring to the boil then reduce and simmer for 8 minutes. Remove and cool slightly in cold water. Remove shell, cut into quarters then halve widthwise. Return water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water. Drain again and remove the outer skin. Combine remaining oil, lemon juice, garlic and honey and season with salt and pepper. Warm in the microwave for 10-20 seconds.
  • Step 4
    Place prosciutto, nuts, eggs, broad beans and watercress in a bowl, season to taste and toss to combine with dressing. Divide among serving bowls, top with breadcrumbs and serve.

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