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
-
20 minAppetizerbaguette, crab, egg, flat leaf parsley, mayonnaise, shallot, fine mustard, worcestershiresauce, Tabasco, sunflower oil, lemon,crab cakes
-
20 minAppetizervine tomato, garlic, spring / forest onion, coriander, sour cream, chili powder, tortilla wrap, iceberg lettuce, pink shrimp,wrap with creamy tomato and pink shrimp
-
20 minAppetizerred grapefruit, lime juice, fresh ginger, Red pepper, honey, mild olive oil, sunflower oil, fresh mint, coriander,carpaccio of grapefruit with thai dressing
-
30 minAppetizerlarge onion, fresh ginger, sunflower oil, garlic, wheat flour, Red pepper, canned corn, chicken broth from tablet, coconut milk, miniature canned chicken, bunch onion,coconut corn soup
Nutrition
180Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g
Loved it