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