Marbled eggs on wild herb salad

Name: Marbled eggs on wild herb salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Eggs (size M); 6 TABLESPOONS dried black tea leaves; 1 Star Anise; 2 TABLESPOONS Soy sauce; 150 g Wild herb or baby leaf salad; 100 g cherry tomatoes; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 8 discs Parma ham; 7-10 Tbsp (1 package of mixed edible flowers)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Eggs (size M)
6 TABLESPOONS dried black tea leaves
1 Star Anise
2 TABLESPOONS Soy sauce
150 g Wild herb or baby leaf salad
100 g cherry tomatoes
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
8 discs Parma ham
7-10 Tbsp (1 package of mixed edible flowers)

Directions

1
Boil eggs in boiling water for about 8 minutes. In the meantime boil 2 litres of water. Add tea leaves, star anise and soy sauce and simmer for 2-3 minutes. Drain the eggs and rinse with cold water. Tap the eggs all around on the work surface, place them in a high bowl or pot. Pour boiling tea brew over the eggs and let them steep for at least 3 hours
2
Sort the salad, wash and drain. Wash tomatoes, dab dry, cut in half. Season vinegar with salt, pepper and sugar, fold in oil. Pluck the ham
3
Remove the eggs from the stock, peel them carefully. Mix lettuce, ham, tomatoes and vinaigrette, season to taste again, carefully fold in flowers. Arrange lettuce and eggs on plates
4
waiting time approx. 3 hours