Sugar pea salad

Name: Sugar pea salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Sweet peas; 3 discs Whole grain toast; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 8-9 Tbsp White wine vinegar; 8 fresh eggs (size M); 1 TEASPOON Honey; 1/2 TEASPOON Mustard; 5 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 (350 g) Bag of salad mix with corn, carrots and green salad

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Sweet peas
3 discs Whole grain toast
1 TABLESPOON Butter
7-10 Tbsp Salt
8-9 Tbsp White wine vinegar
8 fresh eggs (size M)
1 TEASPOON Honey
1/2 TEASPOON Mustard
5 TABLESPOONS Oil
7-10 Tbsp Pepper
1 (350 g) Bag of salad mix with corn, carrots and green salad

Directions

1
Wash the mangetouts and cut them diagonally into thin slices. Cut the rind off the toast. Cut toast into small cubes. Melt butter in a large pan. Fry the croutons over medium heat for about 5 minutes until golden brown. Season with salt and remove from the pan
2
In the meantime, bring approx. 3 litres of water to the boil in a pot. Season with 3-4 tbsp vinegar. Beat 4 eggs one after the other in the boiling, no longer boiling vinegar water. Cook for about 4 minutes. Lift them out, let them drip off on kitchen paper and process the remaining eggs in the same way
3
Mix 5 tablespoons vinegar, honey and mustard. Add oil and season with salt and pepper. Mix salad, croutons and half of the vinaigrette. Arrange salad and 2 eggs on plates and add the rest of the vinaigrette