Marbled eggs with wild herb salad

Name: Marbled eggs with wild herb salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Eggs (Gr. M); 6 TABLESPOONS dried black tea leaves; 1 Star Anise; 2 TABLESPOONS Soy sauce; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON liquid honey; 4 TABLESPOONS Olive oil; 150 g Wild herb or babyleaf salad; 100 g cherry tomatoes; 8 discs Parma ham

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Eggs (Gr. M)
6 TABLESPOONS dried black tea leaves
1 Star Anise
2 TABLESPOONS Soy sauce
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON liquid honey
4 TABLESPOONS Olive oil
150 g Wild herb or babyleaf salad
100 g cherry tomatoes
8 discs Parma ham

Directions

1
Boil the eggs for about 6 minutes until soft. In the meantime boil up 2 l water. Add tea leaves, star anise and soy sauce and simmer for about 3 minutes. Take the pot off the stove. Drain the eggs, quench and tap the shell all around.
2
Place the eggs in the stock and let them steep for at least 3 hours.
3
Season vinegar with salt, pepper and honey. Stir in the oil. Sort the salad, wash and drain. Wash and halve the tomatoes. Pluck the ham into bite-sized pieces. Mix everything with the vinaigrette.
4
Remove the eggs from the stock, peel them and arrange them on the salad.