4 large eggs
8 thick-cut slices of baked ham (around 30g per slice)
4 tbsp coleslaw
8 slices of fresh beetroot, cooked
1 butter head lettuce, leaves separated, washed and dried
4 ripe tomatoes, sliced
2 scallions, chopped
2 slices brown soda/wheaten bread
2 tsp butter
Plenty of tea
- Bring a pan of water to a boil and gently lower in the eggs using a slotted spoon. Cook for eight minutes, then remove and transfer to a boil of iced water for five minutes. Gently peel the eggs and cut in half.
- On each of four plates, arrange one hardboiled egg, two slices of ham and a spoonful of coleslaw. Add a handful of lettuce leaves and top these with a sliced tomato and chopped scallions.
- Season the tomatoes and eggs with a little salt and black pepper. Serve with brown bread, butter and a pot of tea on the table.
Per Serving: 241kcals, 12.9g fat (3g saturated), 15.2g carbs (10.3g sugars), 18.7g protein, 3.8g fibre, 0.842g sodium