Egg, watercress, Jambugo ham and hazelnut

Ingredients

Dairy

Store Cupboard

Oils & Vinegars

  • 40ml of white wine vinegar, if poaching the eggs (optional)
  • 60g of extra virgin olive oil
  • 60g of hazelnut oil

Beverages

  • 500ml of water

Bakery

  • 1/2 ficelle, (a type of thin French baguette), made into croutons then broken into large crumbs

Delicatessen

  • 20g of Iberico ham, ideally Pata Negra de Bellota from Jambugo, chopped

Speciality Ingredients

  • 2g of micro herbs, or cress