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Crispy vegetables with mustard dressing and soft-boiled egg
 
 
4 ServingsPTM30 min

Crispy vegetables with mustard dressing and soft-boiled egg


Also try these delicious crunchy vegetables with mustard dressing and soft-boiled egg

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Directions

  1. Bring a pan with plenty of water and salt to the boil. Clean the vegetables and divide them into equal not too small pieces.
  2. 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.
  3. Boil the eggs for 3½ minutes, scare them under cold water and peel them immediately.
  4. Beat the mustard, vinegar and oil a smooth dressing and season with salt and pepper.
  5. Pour the dressing over the vegetables. Cut the eggs in half and spread them over the vegetables. Serve immediately.

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Nutrition

180Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g

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