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Giant sharing ham, egg and crisps baguette recipe

Giant sharing ham, egg and crisps baguette recipe

6 ratings

Ham, egg and crisps... yep, your read that right! This giant sharing baguette is packed full with perfectly boiled eggs, Wiltshire cured ham and salt and vinegar crisps for crunch - you can swap in your favourite crisp flavour, if you like. Cut it into fours and share on your next picnic! See method

  • Serves 4
  • Takes 20 mins
  • 699 calories / serving


  • 6 eggs
  • 1 white baguette
  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard​
  • 2 small handfuls rocket
  • 5 slices Tesco Finest Crumbed Wiltshire Cured Ham
  • 150g bag Tesco Finest sea salt and Chardonnay vinegar crisps

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    5g 24%
  • Sugars

    4g 4%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 70.9g Protein 31.7g Fibre 5.1g


  1. Boil the eggs for 8 mins, drain under cold water, then peel. Roughly chop the eggs, keeping them nice and chunky, and put in a bowl.
  2. Slice the baguette in half lengthways and pull out some of the bready middle from the top half.
  3. Mix 2 tbsp mayonnaise in a small bowl with the mustard. Spread across both cut sides of the baguette.
  4. Place the rocket on the bottom half of the baguette and top with the ham.
  5. Mix the remaining 2 tbsp mayo into the eggs, stirring carefully so as not to break up too much. Season with black pepper, then pile on top of the ham.
  6. Sprinkle over a couple handfuls of crisps and then pop the top of the baguette on. Slice into 4 and serve with the rest of the crisps.

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