Egg salad

Name: Egg salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g White bread; 8 TABLESPOONS Oil; 4 Eggs (size M); 7-10 Tbsp Salt; 1 red chilli pepper; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Radicchio salad; 1 ripe avocado; 2 tin(s) (185 g each) Tuna fish natural

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g White bread
8 TABLESPOONS Oil
4 Eggs (size M)
7-10 Tbsp Salt
1 red chilli pepper
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Radicchio salad
1 ripe avocado
2 tin(s) (185 g each) Tuna fish natural

Directions

1
Pluck the bread into small pieces. Heat 2 tablespoons of oil in a frying pan, toast bread in it until golden brown, take it out. Heat 2 tablespoons of oil in a hot pan, beat eggs into it, season with salt. Fry the eggs on each side for 1-2 minutes. Take them out and let them drip off on kitchen paper.
2
For the vinaigrette, clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Whisk the lemon zest and juice, chilli, salt, pepper and sugar. Fold in 4 tbsp. oil in a thin stream
3
Clean and wash the radicchio and cut into thin strips. Halve the avocado, remove the core and peel the flesh. Dice the avocado finely. Drain tuna and pluck into small pieces. Mix radicchio, avocado and tuna with the vinaigrette, season to taste. Cut the egg into strips. Before serving, mix in bread and serve with egg