Stuffed eggs on salad
easy
20 mins
20 mins
Ingredients
- 4 Eggs (size M)
- several sheets Frisée salad and some leaves Lollo roso
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1 pinch Sugar
- 1 TABLESPOON Oil
- 1/4 collar Parsley
- 15 g medium hot mustard
- 50 g Salad cream
- 1 small tomato
- 7-10 Tbsp Parsley
Directions
- 1
Put the eggs in boiling water and cook for about 9 minutes. Drain, rinse with cold water and remove the shell. In the meantime clean and wash the salad, pluck into bite-sized pieces and drain well on a sieve.
- 2
Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Wash parsley, dab dry and chop finely. Halve the eggs. Carefully lift out the egg yolks with a teaspoon and pass them through a sieve into a small bowl.
- 3
Mix with mustard and salad cream. Pour into a piping bag with star-shaped spout and squirt into the egg halves. Clean, wash and quarter the tomato. Arrange two egg halves, some lettuce leaves and one tomato quarter each on plates.
- 4
Drizzle the salad with some vinaigrette. Serve sprinkled with parsley and pepper. Garnish with parsley if desired. Serve with wholemeal wheat bread.
Nutrition Facts
170 kcal
3 g
13 g
8 g
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