Créé avec l’IA
Egg and Bread Salad
15 min 184 kcal par portion Facile
Ingrédients
4 Portions
- large eggs4 pieces
- rye bread4 slices
- mixed greens2 cups
- cherry tomatoes0,5 cup
- vinaigrette dressing0,25 cup
- saltto taste
- pepperto taste
Instructions
- 1
Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, remove them from the pot and let them cool.
- 2
While the eggs are cooling, toast the rye bread slices until they are golden brown and crispy.
- 3
Chop the cooled eggs into quarters.
- 4
In a large bowl, combine the mixed greens and cherry tomatoes.
- 5
Tear the toasted rye bread into bite-sized pieces and add them to the bowl.
- 6
Add the chopped eggs to the salad.
- 7
Drizzle the vinaigrette dressing over the salad and toss gently to combine.
- 8
Season with salt and pepper to taste.
- 9
Serve immediately and enjoy your Egg and Bread Salad.
