Mixed salad plate with egg

Name: Mixed salad plate with egg
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 4-6 Eggs; 1/2 head picking salad or green salad; 50-75 g Arugula (rocket); 1/2 bunch Radishes; 100 g Mushrooms; 150 g Whole milk yoghurt; 250 g Sour cream or crème fraîche; 2-3 TABLESPOONS Mineral water; 3-4 Tsp Mustard (e.g. more granular); 7-10 Tbsp salt, black pepper; 1 pinch Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 5

4-6 Eggs
1/2 head picking salad or green salad
50-75 g Arugula (rocket)
1/2 bunch Radishes
100 g Mushrooms
150 g Whole milk yoghurt
250 g Sour cream or crème fraîche
2-3 TABLESPOONS Mineral water
3-4 Tsp Mustard (e.g. more granular)
7-10 Tbsp salt, black pepper
1 pinch Sugar

Directions

1
Boil the eggs for about 10 minutes. Quench and let them cool down
2
Clean the salad and rocket, wash and shake dry. Pluck salad into pieces. Cut the rocket salad into coarse strips. Clean and wash radishes and mushrooms. Cut radishes into quarters. Cut mushrooms into slices.
3
Mix everything loosely and arrange on a plate. Peel and halve the eggs and place them on the salad
4
Mix yoghurt, sour cream, mineral water and mustard. Season to taste with salt, pepper and sugar. Put something in splodges on the salad. Add the rest
5
The salad becomes a satisfying small meal when sprinkled with cheese or boiled ham strips
6
Lettuce should be consumed as quickly as possible. Wrapped in a damp cloth they stay fresh in the vegetable bin for 2-3 days