Egg salad

Egg salad
Photo: Dmitry Bayrak / dbstudio
Salad leaves ((arugula, lettuce))2-3 bundlesTomatoes2 pieces2 piecesBread (stale)2 slicesGarlic (young)2 teethParsley1 bundleWalnuts1 handfulVegetable oil4 tbsp.tastePeppertaste
  • Servings:
  • Cooking time:25 minutes
  • Flow temperature:Chilled Dish
  • Season:spring Summer

Lettuce leaves are washed, shaken and left to dry on a kitchen towel.

We blanch the tomatoes in boiling water for a minute, rinse with cold water and remove the skin. Cut into four parts and clean the seeds. The remaining flesh is cut into small cubes.

Cook poached eggs. To do this, boil water in a saucepan, add a little vinegar to it, spin boiling water in the form of a funnel and pour in an egg. Cook for 3-4 minutes and gently using skimmers take out.

Bread is broken up into small pieces, spread in a frying pan with butter, pour the sliced ​​garlic and chopped parsley into the pan. Add coarsely chopped nuts and, stirring, fry over medium heat.

Tear the salad into pieces suitable for eating, mix with diced tomatoes and spread on a plate. Top put the poached eggs and sprinkle with crackers with herbs and nuts. The oil remaining in the pan is also poured into the salad.

Calorie:281 kcal per serving.