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Soft Egg and Breakfast Radish Salad Bowl

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Soft Egg and Breakfast Radish Salad Bowl
195
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
Nutritions
Fat11.69 g
Saturated Fat Acids2.1 g
Protein9.44 g
Roughage5.36 g
Sugar added0 g
Calorie195
1 serving contains
Calories195
Protein/g9.44
Fat/g11.69
Saturated fatty acids/g2.1
Carbohydrates/g13.9
Added sugar/g0
Roughage/g5.36
Cholesterol/mg175
Vitamin A/mg332.88
Vitamin D/μg2
Vitamin E/mg5.89
Vitamin B₁/mg0.07
Vitamin B₂/mg0.41
Niacin/mg1.42
Vitamin B₆/mg0.23
Folate/μg116.02
Pantothenic acid/mg0.57
Vitamin B₁₂/μg1.25
Vitamin C/mg42.44
Potassium/mg821.24
Calcium/mg112.31
Magnesium/mg47.64
Iron/mg1.62
Iodine/μg60.01
Zinc/mg0.65

Recipe author: EAT SMARTER
Ingredients
Preparation

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

Ingredients

for 4 servings
4
2
2
Fennel bulb (finely sliced)
1
Radish (sliced)
3 ounces
For the dressing
2 tablespoons
extra virgin olive oil
1
lemon (juice)
freshly ground Black pepper
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Preparation steps

Step 1/4
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.
Step 2/4
Slice the courgettes into ribbons lengthways using a vegetable peeler.
Step 3/4
Mix together the fennel, radishes, courgette ribbons and rocket in a large bowl.
Step 4/4
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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