Tomato Salad with Eggs and Croutons

Ingredients

• Tomato1 count (130 g)
• Egg1 count (55 g)
• Sliced Bread1 slice (40 g)
• Red Onion1/4 count (38 g)
• Basil4 count (2 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot of boiling water and boil for 8 to 10 minutes. Next, drain and peel.

2. 2

   Step 2

   At the same time, toast the bread over medium heat in a pan. Be careful not to burn it.

3. 3

   Step 3

   Dice the bread and set aside.

4. 4

   Step 4

   Once the egg is warm, cut into wedges along with the tomato.

5. 5

   Step 5

   Cut the red onion into rings. If you wish, you can wash it in salted water to reduce its bitterness.

6. 6

   Step 6

   In a bowl place the egg, tomato, croutons, onion and basil leaves.

7. 7

   Step 7

   Season with olive oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Salad with Eggs and Croutons can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.