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
-
25 minAppetizercucumber, avocado, olive oil, garlic, shallot, tomato, lemon juice, vegetable stock, low-fat yogurt, cayenne pepper, paprika, smoked salmon, dill, flat leaf parsley, breadstick,cucumber soup with salmon and avocado -
22 minAppetizergarnish almonds, zucchini, frozen puff pastry thawed, Greek yoghurt, olive oil, ready-to-eat avocado, lemon juice, alfalfa,savory tarts with alfalfa -
15 minAppetizertomato, Red onion, green pepper, candy cucumber, Little Gem lettuce, white cheese cubes, black olives without pit, extra virgin olive oil, Red wine vinegar, mixed herbs,saláta choriátiki -
40 minAppetizerOyster sauce, dry sherry, fresh ginger, soy sauce, lemon juice, Red pepper, sunflower oil, scallops, garlic, winter carrot, Chinese coal, bunch onions, cornstarch, filo pastry,spring roll with scallops
Nutrition
180Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g
Loved it