Filter
Reset
Sort ByRelevance
JENNIFER R
Crispy vegetables with mustard dressing and soft-boiled egg
Also try these delicious crunchy vegetables with mustard dressing and soft-boiled egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pan with plenty of water and salt to the boil. Clean the vegetables and divide them into equal not too small pieces.
-
Cook them separately from each other in about 3 to 5 minutes until al dente. Place the cooked vegetables in cold water for one minute and let them leak out in a colander. Arrange them on signs.
-
Boil the eggs for 3½ minutes, scare them under cold water and peel them immediately.
-
Beat the mustard, vinegar and oil a smooth dressing and season with salt and pepper.
-
Pour the dressing over the vegetables. Cut the eggs in half and spread them over the vegetables. Serve immediately.
Blogs that might be interesting
-
35 minAppetizerJerusalem artichoke, crumbly potato, garlic, fennel seed, traditional olive oil, chicken broth in pot, cress,earth soup with garlic
-
20 minAppetizersamphire, sweet-vegetable tomato mix, extra virgin olive oil, scallops with lemon butter,grilled Scallops
-
20 minAppetizergala melons, basil, ice cubes, extra virgin olive oil, Prosciutto di Parma,melon soup with basil
-
15 minAppetizerroast beef (meat products), arugula, grated horseradish, creme fraiche, Parmesan cheese, extra virgin olive oil,roast beef with horseradish dressing
Nutrition
180Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g
Loved it