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JENNIFER R
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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Ingredients
Directions
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Bring a pan with plenty of water and salt to the boil. Clean the vegetables and divide them into equal not too small pieces.
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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.
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Boil the eggs for 3½ minutes, scare them under cold water and peel them immediately.
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Beat the mustard, vinegar and oil a smooth dressing and season with salt and pepper.
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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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