4 eggs

140g pack ham, torn into strips

150g pack mixed salad leaves

250g pack small tomatoes, halved

1 small bunch radishes thinly sliced

4 slices gluten free ciabatta

For the salad dessing

2 tsp balsamic vinegar

1 tbsp garlic infused oil

3 tbsp olive oil

1 handful basil leaves

Serves - 2


Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, tomatoes and radishes.

Brush the gluten free ciabatta with the garlic infused oil then toast. When cool, cut into large croutons.

Toss everything together and top with the eggs and seasoning.

Recipe adapted from: Good Food
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