Corn Salad with Poached Eggs and Yogurt Dressing

Ingredients

• Egg2 count (110 g)
• Corn1 unidad (250 g)
• Scallion4 tablespoon (20 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water and a pinch of salt. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   At the same time, place a pot with water over high heat. Crack the eggs in separate cups and set aside.

3. 3

   Step 3

   When the water boils, cause a whirlpool with a spoon. Let the egg fall in the center carefully.

4. 4

   Step 4

   Cook for 3 minutes and remove with a slotted spoon. If you wish, you can cook the eggs in a pan or in water boiling.

5. 5

   Step 5

   Separately, chop the scallion and mix with the cooked corn.

6. 6

   Step 6

   For the yogurt dressing, mix the plain yogurt with mustard, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve the corn salad with poached eggs and yogurt dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn Salad with Poached Eggs and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.