Wednesday, 1 August 2012

Ham, Egg and Mustard Veggies

Inspired by the piccalilli my mother in law always used to serve with ham, I created a mustard sauce to go with the vegetables for this dish. 


Serves 3
2 Syns on Extra Easy*

* Providing you use the milk as your healthy Extra A

3 slices lean cooked ham
4-5 potatoes
3 eggs
½ cauliflower
1 leek
4-5 shallots
1 pkt Coleman's White sauce
300ml skimmed milk
1-2 tbsp mustard powder
1 tsp bouillon powder
pinch of sweetener
½ tsp turmeric

Peel and slice the leeks. Peel the shallots and quarter. Break the cauliflower into small florets. Sauté the leeks in Fry Light until soft. Boil the shallots and cauliflower until done to your liking. I did mine separately as I wanted the shallots cooked for longer than the cauliflower, which I like to still have a bite to it.

Cut the potatoes in wedges and place on a baking sheet. Spray with Fry Light and bake at 230°C for 30-40 minutes until cooked through and nicely browned.

Make the white sauce according to the instructions on the packet. Add mustard, bouillon powder and sweetener to taste, and turmeric for some colour. Add the vegetables and heat through.

Fry the egg in Fry Light for a few minutes.

Place the ham on three plates, top with the fried egg and serve with the wedges and mustard vegetables. 


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