Egg in glass with winter salad

Name: Egg in glass with winter salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 stem(s) Parsley; 7-10 Tbsp a few stalks of chives; 1 egg (size M); several sheets Oak leaf and radicchio salad; 1 TEASPOON Hazelnut kernels; 1 TEASPOON medium hot mustard; 1 TABLESPOON Herb Vinegar; 1 TABLESPOON low-fat yoghurt; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1/4 Beet Cress; 5 (25 g) small round crispbread slices with sesame

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 stem(s) Parsley
7-10 Tbsp a few stalks of chives
1 egg (size M)
several sheets Oak leaf and radicchio salad
1 TEASPOON Hazelnut kernels
1 TEASPOON medium hot mustard
1 TABLESPOON Herb Vinegar
1 TABLESPOON low-fat yoghurt
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1/4 Beet Cress
5 (25 g) small round crispbread slices with sesame

Directions

1
Wash parsley and chives and dab dry. Cut the chives into small rolls, dab off the parsley leaves. Cut a parsley leaf into fine strips. Put one parsley leaf in an egg boiler.
2
Break the egg and let it slide in. Close the glass and cook in boiling water for 8-12 minutes. Clean and wash the salad, dab dry well and pluck into bite-sized pieces. Chop the nuts, roast them in a pan without fat, take them out.
3
Mix mustard and herb vinegar. Stir in yoghurt and oil, season to taste with salt, pepper and sugar. Arrange salad with parsley leaves and chive rolls. Cut cress from the bed and sprinkle over the salad with the nuts.
4
Drizzle with the dressing. Season the egg with salt and pepper and sprinkle with the parsley strips. Serve salad with egg and crispbread.