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Renee from Hawaii
Toast with homemade egg salad
Egg salad with cracottes and ham.
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Directions
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Bring the eggs to a boil in a pan of water and simmer for 8 minutes. Drain and frighten (rinse under cold running water).
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Allow the eggs to cool. Peel the eggs and rough with a fork in a bowl. Stir in the mayonnaise. Season with pepper and salt.
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Cut the cress above a bowl. Halve the ham in the length. Pay attention to every slice of ham and spread generous egg salad.
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Put the other cracotte on it. Sprinkle the cress over it.
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Nutrition
225Calories
Sodium18% DV430mg
Fat20% DV13g
Protein26% DV13g
Carbs5% DV14g
Fiber4% DV1g
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