Warm bean, egg, pine nut & prosciutto salad

Detailed step-by-step description of how to cook the dish "Warm bean, egg, pine nut & prosciutto salad". Try it by all means

Recipe «Warm bean, egg, pine nut & prosciutto salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 100g sliced prosciutto, 50g pine nuts, 11/2 cups fresh breadcrumbs, 5 tbsp extra virgin olive oil, 6 eggs , 300g frozen broad beans, 1 tbsp lemon juice, 2 garlic cloves, crushed , 2 tsp honey, 60g watercress sprigs.

Ingredients:

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

Instructions

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.
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.
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.
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.