Warm potato and broad bean salad with poached egg
1kg broad beans, podded
12 slices prosciutto
2 tsp Dijon mustard
1 tbsp red wine vinegar
Salt and freshly ground black pepper
60ml (1/4 cup) mustard seed oil
60ml (1/4 cup) olive oil
6 free range medium eggs
Chopped parsley to garnish
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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