Ham salad Cruskits or rice cakes with eggs!

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ham salad cruskits or rice cakes with eggs!. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Ham salad Cruskits or rice cakes with eggs! is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Ham salad Cruskits or rice cakes with eggs! is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have ham salad cruskits or rice cakes with eggs! using 7 ingredients and 5 steps. Here is how you can achieve it.

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The ingredients needed to make Ham salad Cruskits or rice cakes with eggs!:
  1. Make ready 4 Rice cakes or Cruskits
  2. Get 1 Avocado
  3. Get 8 slices Gypsy Ham
  4. Get 2 Boiled Eggs
  5. Prepare 1 packet Fresh Basil
  6. Take 12 Teaspoon Cracked Pepper
  7. Get 14 Teaspoon Murray river sea salt

Spread Avocado gently over rice cakes. Heat a small saucepan over high heat, add eggs, bring to the boil. Remove, cool under cold water, peel. Halve the hard-boiled eggs and remove the yolks to a bowl.

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Steps to make Ham salad Cruskits or rice cakes with eggs!:
  1. Heat a small saucepan over high heat, add eggs, bring to the boil. Reduce heat and simmer for 3.5 minutes. Remove, cool under cold water, peel.
  2. Place 4 rice cakes onto a plate. Cut Avocado in half & remove the seed.
  3. Spread Avocado gently over rice cakes. Top one rice cake with 2 slices of ham.
  4. Add sliced boiled egg, season with salt and pepper. Top with a few Basil leaves.
  5. Enjoy! šŸ™ƒ

Remove, cool under cold water, peel. Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside. Mix ham, eggs, celery, pickle relish, and onion together in a bowl. Combine mayonnaise and mustard together in a separate bowl; pour over ham mixture.

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