Soft Egg and Breakfast Radish Salad Bowl 

Soft Egg and Breakfast Radish Salad Bowl

(0)

Calories:195 kcal
Difficulty:easy
Preparation:20 min
Ready in:20 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories195 kcal(10%)
Protein9 g(18%)
Fat12 g(15%)
Carbohydrates14 g(5%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4eggs
2zucchini
2Fennel bulb finely sliced
1Radish sliced
3 ouncesArugula
For the dressing
2 tablespoonsextra virgin olive oil
1lemons juice
salt
freshly ground Black pepper

Kitchen Utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Whisk, 1 Salad spinner, 1 Citrus juicer, 1 Sieve

Directions

1 Boil the eggs for 10 minutes, then immediately cool under cold running water. Peel off the shells and cut the eggs into halves or quarters.
2 Slice the courgettes into ribbons lengthways using a vegetable peeler.
3 Mix together the fennel, radishes, courgette ribbons and rocket in a large bowl.
4 For the dressing: whisk the oil and lemon juice in a small bowl, drizzle over the salad and toss it gently. Add the eggs and salt and pepper to taste and divide between 4 serving bowls.
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