Eggs Florentine Salad

Serves: 4

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• 5 medium whole eggs, plus 2 medium egg yolks
• 75 gram(s) unsalted butter
• 90 gram(s) pack sliced parma ham
• 2  English muffins, cut into 1cm (½in) cubes
• Half teaspoon(s) English mustard
• Half tablespoon(s) white wine vinegar
• 2 tablespoon(s) freshly chopped tarragon
• 225 gram(s) mix of baby spinach and rocket

Method

1. Bring a small pan of water to the boil. Add whole eggs and simmer for 5min. Drain, then run eggs under cold water for 1min. Peel and set aside.
2. Heat 1tbsp of the butter in a large frying pan. Add the parma ham and fry for 2min, turning once, until golden and crisp. Set aside to drain on kitchen paper.
3. In the same pan, fry the muffin cubes until golden and crisp. Set aside to drain on kitchen paper. Thickly slice the parma ham and cut the eggs into quarters.
4. Put the raw egg yolks into a blender with the mustard and vinegar. Season well. Melt the remaining butter in a small pan. With the motor of the blender running, gradually pour in the melted butter - the mixture will thicken. Empty into a bowl and stir in the tarragon.
5. Divide the spinach, rocket, eggs, parma ham and croutons among four plates, then spoon over the dressing. Serve immediately.

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