JJAMÓN.IMES
Tender broad beans with egg and serrano ham

JAMÓN.IM · Recipes

Tender broad beans with egg and serrano ham

Tender green broad beans, softened spring onion, a cooked egg and ham added off the heat: a quick Spanish vegetable dish.
Servings4
Preparation15 min
Cooking10 min
Total time25 min
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AI-generated illustrative image.

Method

Prepare the beans

If using frozen beans, follow the packet instructions. Blanch fresh beans in boiling water for 2–4 minutes until tender; drain. Remove tough outer skins if necessary.

Soften the onion

Finely slice the spring onion and cook in the olive oil over low heat for 8 minutes without browning.

Cook the eggs

Meanwhile, cook the eggs in a non-stick pan until the whites and yolks are set. The recipe does not require low-temperature egg cooking.

Finish off the heat

Add the drained beans to the onion and toss for 2–3 minutes. Serve with an egg, room-temperature ham and torn mint. Taste before salting.

Suggested wine pairing

Manzanilla sherry · 6–8 °C

Its light, dry character complements the ham while leaving room for the sweetness of the beans.

Choose a wine for Spanish ham →

Kitchen tip: Frozen baby broad beans work well; check whether they need cooking before adding to the pan.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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