Egg and Parsley Salad with Toasts

Ingredients

• Egg Yolk2 count (30 g)
• Egg2 count (110 g)
• Lemon Juice1 tablespoon (14 g)
• Milk3 tablespoon (30 ml)
• Mustard1/2 tablespoon (7 g)
• Oil1/2 tablespoon (5 ml)
• Parsley1/2 tablespoon (2 g)
• Sliced Bread1 count (35 g)

Instructions

1. 1

   Step 1

   Place the eggs in a pot with boiling water and boil for 8-10 minutes. Once ready, remove, stop cooking with cold water and peel.

2. 2

   Step 2

   Place the cooked yolks in a bowl with the milk until you get a paste.

3. 3

   Step 3

   Add the mustard, oil and lemon juice.

4. 4

   Step 4

   Mix together with the other half of the diced boiled eggs.

5. 5

   Step 5

   Add chopped parsley and serve in a bowl with toasted bread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Parsley Salad with Toasts can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.