Meat salad with boiled eggs, peas and roasted baguette

Name: Meat salad with boiled eggs, peas and roasted baguette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g frozen peas; 200 g Baguette bread; 4 TABLESPOONS Olive oil; 6 Eggs (size M); 2 Mini roman salads (à approx. 150 g); 10 discs cooked ham (approx. 15 g each); 1 collar Parsley; 150 g Whole milk yoghurt; 200 g Fresh cream; 4-5 Tbsp white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1 TEASPOON Curry

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g frozen peas
200 g Baguette bread
4 TABLESPOONS Olive oil
6 Eggs (size M)
2 Mini roman salads (à approx. 150 g)
10 discs cooked ham (approx. 15 g each)
1 collar Parsley
150 g Whole milk yoghurt
200 g Fresh cream
4-5 Tbsp white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1 TEASPOON Curry

Directions

1
Blanch the peas in boiling water for about 1 minute, put them in a sieve and quench. Cut baguette into thin slices. Coat baking tray with 2 tbsp. oil. Place slices of bread on top of each other. Sprinkle evenly with 2 tablespoons of oil. Bake bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Let it cool down on a cake rack
2
Boil eggs in boiling water for about 9 minutes until hard. Drain, rinse and peel off the shell. Quarter the eggs. Clean, wash and cut salad into strips. Cut ham into wide strips
3
Wash parsley, shake dry and chop finely. Mix yoghurt, crème fraîche and vinegar. Season with salt, pepper, sugar and curry. Stir in parsley, except 1 teaspoon for garnishing
4
Mix salad, eggs, ham and peas. Carefully mix in the salad dressing. Arrange on plates with some slices of toasted bread. Sprinkle with parsley. Add the rest of the bread