Perfect Teatime Treat, Light and Delicious!
- 4 large eggs
- 8 thick-cut slices of baked ham
- 4 tablesp. Coleslaw
- 8 slices of fresh beetroot, cooked
- 1 butterhead lettuce, leaves separated, washed and dried
- 4 ripe tomatoes, sliced
- 2 scallions, chopped
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, a spoonful of coleslaw and beetroot slices. Add a pile of lettuce leaves and top these with sliced tomatoes and chopped scallions.
Season the tomatoes and eggs with a little salt and black pepper. Serve with brown bread, butter, mayonnaise and a pot of tea on the table.
- Brown bread
- Plenty of tea