Fridge Friend recipes
Ham, Egg and Cheddar Salad Plate recipe
A crisp, satisfying salad plate featuring slices of cooked ham, hard-boiled eggs and mature Cheddar over crunchy lettuce. Finished simply with salt and black pepper, it makes a quick lunch or light dinner.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 150g Cooked Ham
- 60g Mature Cheddar Cheese
- 1/2 Iceberg Lettuce
- 100g Salad Leaves
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 319 kcal |
| Protein | 31.7 g |
| Carbohydrates | 5.8 g |
| Fat | 20.8 g |
| Saturated fat | 7.8 g |
| Fibre | 2 g |
| Sugar | 4 g |
| Sodium | 960 mg |
Why this works
A high-protein, very low-carb salad plate that is filling and nutrient-dense, but relatively high in sodium and saturated fat from the ham, cheese and eggs.
High-quality protein. Eggs, ham and cheddar provide around 32g protein per serving, supporting satiety and muscle maintenance.
Selenium and B vitamins. Eggs and ham are good sources of selenium, vitamin B12 and niacin, which support energy metabolism and nervous system health.
Sodium and saturated fat. Cooked ham and cheddar contribute a notable sodium load, while cheese and egg yolks raise saturated fat; this may be less suitable for those watching blood pressure or cholesterol.
Method
- Place the eggs in a pan, cover with water and bring to the boil. Simmer for 8–10 minutes, then cool under cold water, peel and halve.
- Shred the iceberg lettuce and arrange it with the salad leaves on two plates.
- Slice the cooked ham and lay it over the leaves.
- Add the halved eggs and scatter over the mature Cheddar cheese.
- Season with salt and black pepper, then serve immediately.
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