Bring a pan of water to the boil. Drop in the eggs and simmer for 6 minutes for soft boiled, 10 minutes for hard. Remove with a slotted spoon and run under cold water to cool. Peel and cut into quarters. Meanwhile, toast the pitta breads, then cut into strips.
Toss the lettuce, cherry tomatoes and ham together in a large bowl, then divide among 4 bowls. Top with the egg quarters, drizzle over the dressing and serve with the toasted pitta strips.