Egg Carpaccio

Name: Egg Carpaccio
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs (size M); 2 Cucumbers (approx. 375 g each); 50 g Rocket; 2 stem(s) Basil; 1 collar (approx. 100 g) Radishes; 1 (approx. 40 g) red onion; 4 tablespoons (10 g each) Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 tablespoons (10 g each) Oil; 120 g raw ham

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs (size M)
2 Cucumbers (approx. 375 g each)
50 g Rocket
2 stem(s) Basil
1 collar (approx. 100 g) Radishes
1 (approx. 40 g) red onion
4 tablespoons (10 g each) Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 tablespoons (10 g each) Oil
120 g raw ham

Directions

1
Boil eggs for 8-10 minutes until hard. Then rinse cold, peel and slice. Wash cucumbers and cut into fine slices. Wash rocket, pluck a little smaller. Pluck basil leaves from the stems.
2
Arrange the prepared ingredients on plates. For the marinade, clean and wash the radishes and cut into fine strips. Peel and finely dice the onion. Stir in vinegar. Season with salt, pepper and sugar.
3
Fold in the oil and drizzle onto the salad plates. Serve with ham.

Nutrition Facts

KCAL
370 kcal

CARBS
4 g

FATS
30 g

PROTEINS
18 g

Categories & Tags

MiscellaneousDiet

Egg Carpaccio

Ingredients

Directions

Nutrition Facts

Categories & Tags

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