Gammon Rashers With Vinaigrette Beans
|Beans||1 Pound (1 Packet, Frozen Or Canned)|
|French beans||6 Ounce (Fresh)|
|Chopped parsley||1 Tablespoon|
Score the fat of the gammon rashers and put under the grill when not too hot (or cook in a frying pan).
By putting the bacon under a moderate grill you prevent the edges curling.
Meanwhile, either cook the frozen or fresh beans or heat the canned beans.
While bacon and beans are cooking, hard boil and chop the egg.
Drain the beans and melt the butter in the pan, or use the bacon fat.
Toss the breadcrumbs in this, add parsley, chopped egg, chutney, vinegar.
Arrange gammon rashers on a dish surrounded by beans.
Garnish with the egg mixture.