A cold starter: poached peaches filled with a creamy salad of ham on the bone, served with mimosa eggs. The sweet, firm peach goes surprisingly well with the savoury ham, and the stuffed eggs with a pinch of curry powder complete the plate. A tip: choose peaches that are not quite ripe, because they will not fall apart while poaching. Everything can be made in advance, which is handy for a festive menu.
Stuffed peaches with ham-on-the-bone salad and mimosa eggs
Stuffed peaches with ham-on-the-bone salad and mimosa eggs
Method
01
Poach the peaches
Halve the peaches. Bring the water and sugar to the boil and poach the peaches for 2 minutes cut side down. Turn them over and poach for another 2 minutes. Drain and remove the skins and stones.
02
Make the ham salad
Finely chop the ham and any leftover roast. Mix with the mayonnaise, tomato purée and passata. Season with olive oil, pepper, salt and lemon juice.
03
Fill the peaches
Divide the ham salad between the peach halves.
04
Boil the eggs
Boil the eggs for about 10 minutes until hard. Rinse under cold water, peel and halve them.
05
Make the mimosa eggs
Remove the yolks from the whites and mash them finely. Mix with the mayonnaise, mustard and curry powder. Pipe or spoon the mixture back into the whites and garnish with chives.
Tips & notes
How much ham you need depends on the size of the peaches; keep a little extra to adjust the filling. If you cannot get ham on the bone, use cooked ham.
Chef's tip
Use peaches that are still firm: overripe peaches turn soft and fall apart. Let them drain well after poaching, otherwise the moisture makes the filling watery. You can keep the sugar syrup for another time.
Variations
- With leftover roast: use finely chopped leftover roast in place of part of the ham.
- With nectarines: nectarines have no skin to remove and are just as good for stuffing.
Contains:
Eggs
Mustard
